Add the warm water and yeast to the bowl of your stand mixer fitted with the dough hook attachment and whisk together. Let sit for 5 minutes.
With the mixer running slowly, add the flour, barley malt syrup and salt and mix for 2 minutes to work the dough.
Transfer the dough to a lightly floured surface and knead for about 5 minutes or until smooth and elastic.
Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Place in the refrigerator overnight or for 8 hours.
When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces and shape into balls. Press your index finger through the center of each ball to make a hole about 2 inches in diameter and place on parchment-lined baking sheets that is lightly oiled. Loosely cover the shaped bagels with kitchen towels and rest while you prepare the water bath.
Preheat oven to 425°F. Fill a large pot with 2 quarts of water and bring to a boil. Stir in barley malt syrup. Add bagels, 3-4 at a time and cook for 1-2 minutes per side. The longer you cook the chewier it will be.
Transfer bagels with slotted spoon back to baking sheet. Brush tops and sides of each bagel with egg wash. Add toppings if desired.
Bake for 20-25 or until golden brown, rotating the pan halfway though. Remove and let cool completely on wire rack.