In the bowl of a stand mixer add the yeast and water and mix. If using instant yeast, continue. If using active yeast, wait 10-15 minutes for it to get foamy.
Add the barley malt syrup and whisk to combine.
Add the flour and salt and run mixer with dough hook on low (2 on a Kitchen Aid) for 2-3 minutes, then Speed 3 for 7-8 minutes.
Cover with plastic wrap and let sit for 30 minutes.
Weigh and divide into 8 equal portions (should be around 115g each). Roll into a ball, then put your thumb through the middle. Spin on your finger to form a ring and place on a parchment-lined baking sheet. Should get 4 to a sheet.
Cover with a towel and let rest 1-2 hours until puffy.
Heat oven to 400℉ Convection or 425℉ normal.
Get a large pot of water boiling and add about 2-3 tablespoons of the barley malt syrup.
Put the bagels into the bath for 30-45 seconds per side then remove with a spider back to the parchment-lined baking sheets.
Mix the egg with the water and brush the bagels. While still wet, add the toppings if using.
Bake for 18-20 minutes, switching around and rotating as you see fit for your oven.
After removing from the oven, let cool on the sheet pan for 5-10 minutes before removing to a wire rack to cool completely.