In the bowl of a stand mixer, combine 1/2 cup warm water, yeast and sugar. Allow to sit for 10 minutes, until foamy.

Add the rest of the water, salt, 3 cups flour, barley malt syrup, and butter. Stir together with the dough hook, adding in enough of the remaining flour until a soft and somewhat sticky dough comes together. It should come away from the sides of the bowl. Knead on medium speed for about 5 to 7 minutes.

Transfer to a lightly floured work surface and knead a few times to shape into a smooth ball of dough. Place into a greased bowl and cover loosely with a damp kitchen towel. Allow to rest in a warm spot until doubled in size, about 1 hour.

Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper, set aside.

Dump the dough out onto a lightly floured work surface and knead a few times. Cut into 12 even pieces. Working with one piece of dough at a time, while keeping the rest covered with a kitchen towel, roll into a long thin rope and then shape into a pretzel. Place on the prepared baking sheet, spacing them out evenly, about 6 per sheet. Continue shaping the rest and allow to rest for about 10 minutes.

Meanwhile, bring a large pot of water to a boil, and stir in 1/2 cup barley malt syrup. Allow to come back up to a boil. Carefully dip in a couple pretzels at a time and cook for about 8 to 10 seconds per side. With a slotted spoon or spatula, transfer the pretzels from the water and return to the baking sheet.

Once they're all boiled, brush with egg wash and sprinkle with the bagel topping. Bake until golden brown, about 18 to 20 minutes. Remove from the oven and transfer to a wire rack.

To make the garlic herb cream cheese, mix together the cream cheese, garlic, herbs, and a pinch of salt and pepper. Cover with plastic and store until ready to use.

Serve the pretzels with the cream cheese dip and enjoy!