In a large bowl, dissolve the yeast in the warm water. Stir in the malt and
sugar, then the salt and flour. Knead the dough till smooth (by hand, mixer or
machine). Shape the dough into a ball, place it in a lightly greased bowl
covered with lightly greased plastic wrap, and allow it to rise till doubled in
bulk, 1 to 1 1/2 hours.
When the dough has risen, punch it down and transfer it to a lightly greased
work surface. Put the water into a large, shallow pan -- the water should be
about 3 inches deep -- and add the malt and sugar. Bring the water to a boil
while you're shaping the bagels.
Divide the dough into 8 pieces. Working with one piece of dough at a time,
shape it into a ball, poke a hole through the center with your index finger, and
twirl; the dough will form a ring. Place the bagels on a parchment-lined baking
sheet as they're shaped. Boil them immediately, or let them rise a bit.
Reduce the boiling water bath to a very gentle simmer. Gently transfer the
bagels, 3 or 4 at a time, to the water bath; don't crowd them. Simmer them for
about 30 seconds on each side, then return them to the baking sheet.
Egg white/water seeds
Bake the bagels in a preheated 425°F oven for 20-25 minutes, or until they're a
deep golden brown.