Combine the flour and yeast in the large bowl of a stand mixer. Add 1-1/2 cup (350ml) warm water and 1 tablespoon of the barley malt syrup. Stir until combined.
Line a baking sheet with parchment paper. Punch down the dough, then divide the dough in 8 equal size pieces (a little less than 4 oz/110g).
Shape each piece into a 4-inch (10cm)ring, and put it on the baking sheet. Repeat with the remaining dough. Cover the baking sheet with a clean cloth, put it in a warm place, and let the dough rise for another 30 minutes.
Preheat the oven to 425F/220C.
Put about 6 cups (2l) of water in a large pot over high heat. When it boils, add 2 tablespoons of barley malt syrup and lower the heat so it simmers steadily.
Add 3 to 4 bagels to the boiling water at a time and cook, turning once, until they are firm and golden, 1 to 2 minutes total. Remove the bagels from the pot with a slotted spoon and return them to the baking sheet. Repeat with the remaining uncooked bagels.