1tablespoonnon-diastatic malt powder, brown sugar, or barley malt syrup
1 1/2cupslukewarm water
Water Bath:
2quarts(64 ounces) water
2tablespoons(1 ounce) non-diastatic malt powder, brown sugar, or barley malt syrup
1tablespoongranulated sugar
Everything Topping:
1egg white, beaten
2teaspoonspoppy seeds
2teaspoonssesame seeds
2teaspoonsonion flakes
2teaspoonsgarlic flakes or 1 teaspoon garlic powder
2teaspoonskosher salt or coarse sea salt
1teaspooncaraway seeds
Instructions
Combine all the dough ingredients in the bowl of a stand mixer fitted with a dough hook. Knead on medium-low speed for about 10 minutes (or knead vigorously by hand for 12 to 15 minutes). The dough will be stiff and hold its shape without spreading. Place the dough in a lightly greased bowl, cover, and let rise until puffy but not necessarily doubled in size, 1 to 1 1/2 hours.
Transfer the dough to a work surface and divide into eight pieces. Roll each piece into a smooth, round ball. Cover the balls with plastic wrap and let them rest for 30 minutes. They may puff up slightly.
Meanwhile, prepare the water bath by heating the water, malt powder, and sugar to a gentle boil in a large, wide pan. Preheat the oven to 425°F.
Use your index finger to poke a hole through the center of each dough ball then twirl the dough around your finger to stretch the hole to a 2-inch diameter. Place each bagel on a parchment-lined baking sheet. Transfer the bagels, 4 at a time, to the simmering water. Increase the heat to bring the water up to a gentle boil if necessary. Cook the bagels for 2 minutes, gently flip them over, and continue cooking for another minute. Use a skimmer to remove the bagels to the baking sheet and repeat with remaining 4 bagels. Beat the egg white with 1 tablespoon of water and coat each bagel with the mixture. Combine the remaining everything topping ingredients and sprinkle evenly over the bagels.
Bake the bagels for 20 to 25 minutes, flipping them over after 15 minutes, or until they reach their desired brown color. Remove the bagels from the oven and cool completely on a wire rack.