1. Fill a large pot with water: Choose a pot large enough to comfortably submerge 2-3 bagels at a time without overcrowding. Fill it about two-thirds full with water.

2. Add the baking soda: For every 8 cups of water, stir in 1-2 tablespoons of baking soda. This creates the alkaline environment crucial for the bagel’s crust and chew. You’ll notice the water might look a little cloudy.

3. Incorporate the barley malt syrup (or alternative): Add 1-2 tablespoons of barley malt syrup (or honey/molasses) for every 8 cups of water. Stir well to ensure it fully dissolves. This contributes to the rich color and subtle sweetness of the bagel.

4. Add a pinch of salt: A small pinch (about 1/2 teaspoon per 8 cups of water) of salt can enhance the overall flavor.

5. Bring the water to a rolling boil: Heat the pot over high heat until the water reaches a vigorous, rolling boil. It’s important to maintain this temperature throughout the boiling process.

6. Gently place bagels into the boiling water: Using a slotted spoon or spider, carefully lower 2-3 bagels into the boiling water. Do not overcrowd the pot, as this will lower the water temperature and result in less-than-ideal texture.

7. Boil for the recommended time: Boil each side of the bagel for 30 seconds to 1 minute. For a chewier bagel, boil for the longer duration. Flip them gently using your slotted spoon.

8. Remove and drain: Once boiled, carefully remove the bagels from the water, allowing excess water to drain off. Place them directly onto a prepared baking sheet (lined with parchment paper or a silicone mat) for baking.