In a small bowl or measuring cup, combine the sugar, yeast, and water. Allow to sit in a warm spot for about 10 minutes until dissolved, foamy and forthy.

In a large bowl combine the flour, salt, 2 tablespoons malt syrup, and water yeast mixture. Mix with a wooden spoon (or with a paddle attachment in a stand mixer) until the dough comes together. It'll be somewhat dry and firm. Transfer to a floured work surface and knead by hand for about 8 to 10 minutes until somewhat smooth and elastic-y.

Oil a large bowl and add in the dough. Turn it over to coat the second side. Cover lightly with plastic wrap and a damp kitchen towel. Place in a warm spot for about 1½ hours until spongey and not quite doubled in size.

Transfer dough to a work surface and cut into 12 even pieces about 3 ounces each. Transfer the dough to a baking sheet and cover with a damp cloth so that it doesn't dry out. Working with one dough piece at a time, roll it into a 9-inch rope. Shape into a circle and attach both ends with a bit of water to seal them. You can also shape the dough into a tight ball and make a hole in the center with your thumb. Then stretch out the center to make a large bagel shape. Place on baking sheet lined with parchment paper and lightly greased with cooking spray. Continue shaping the rest. Once done, allow to rest for about 10 minutes.

Preheat oven to 425℉. Fill a large pot with cold water and bring to a rapid boil. Add in the baking soda, and the remaining ⅓ cup malt syrup. Allow to dissolve and then reduce heat to medium-low. Bring to a simmer.

Add in the bagels a few at a time and boil until they float to the top. Cook for about 30 seconds and then flip over and cook for another 30 seconds. Return the bagels to the baking sheet and continue boiling the rest. You might have to divide the bagels between two baking sheets so they fit.

Brush the boiled bagels with egg wash (egg white whisked with a splash of water) and sprinkle with toppings. Bake for about 25 to 30 minutes or until deep golden brown and crusty on the bottom. Rotate the pans halfway through baking for even browning.

Remove the bagels from the oven and allow to cool on wire rack for at least 30 minutes before slicing and serving. Eat right away or store in a paper bag, sealed tightly for up to 3 days. Enjoy!