Whisk 1½ cups of warm water, 2¾ teaspoons of instant yeast, and 1 tablespoon of barley malt syrup. Leave for 5 minutes.
Add 4 cups of bread flour and 2 teaspoons of salt, then beat for about 2 minutes. Knead with a dough hook on low speed, or by hand on a lightly floured surface, for 6-7 minutes, until smooth and elastic.
Cover and let rise at room temperature for 1½-2 hours, until doubled.
Preheat the oven to 425°F / 220°C and line baking sheets with parchment paper. Punch down the dough and divide it into 8 pieces.
Roll each piece into a ball, push a finger through the center, and stretch the hole to 1½-2in / 4-5cm across. Let rest for 5-10 minutes.
Bring 8 cups of water and ¼ cup of barley malt syrup to a boil, then lower to medium-high heat. Boil the bagels a few at a time for 1 minute, flip, and boil for 1 minute more. Set them on the baking sheets.
Brush the tops and sides with 1 egg white beaten with 1 tablespoon of water. Bake for 20-25 minutes, rotating the pans halfway through, until dark golden brown.
