1. Activate the Yeast: In a large mixing bowl, combine the warm water, yeast, and 1 tablespoon of granulated sugar. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy. This indicates your yeast is active and ready to work.

2. Mix the Dough: Add the salt and 3 1/2 cups of bread flour to the yeast mixture. Stir with a wooden spoon or a dough hook on a stand mixer until a shaggy dough forms. If mixing by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it’s smooth and elastic, adding more flour a tablespoon at a time if the dough is too sticky. If using a stand mixer, knead on medium speed for 6-8 minutes.

3. First Rise: Lightly grease the mixing bowl with a little oil. Place the dough in the bowl, turning it once to coat, then cover with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 60-90 minutes, or until it has doubled in size.

4. Shape the Bagels: Gently punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a smooth ball. To shape, either poke a hole in the center of each ball with your thumb and gently stretch it to about 1 1/2 to 2 inches in diameter, or roll each piece into a 9-inch rope and connect the ends to form a circle. Place the shaped bagels on a lightly floured baking sheet, cover loosely with plastic wrap, and let them rest for another 30 minutes.

5. Prepare for Boiling and Baking: Preheat your oven to 425 F (220 C). Bring a large pot of water to a rolling boil. Add the 1 teaspoon of sugar and the malt syrup or honey to the boiling water. Line a baking sheet with parchment paper and lightly grease it.

6. Boil the Bagels: Carefully drop 2-3 bagels into the boiling water at a time, ensuring they have enough space. Boil for 1 minute per side. Using a slotted spoon, remove the boiled bagels and place them on the prepared baking sheet. If desired, sprinkle with your chosen toppings immediately after boiling while they are still wet.

7. Bake to Perfection: Bake the bagels in the preheated oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom. Transfer them to a wire rack to cool completely before slicing and serving.