In the bowl of a stand mixer fitted with a paddle attachment, mix your bubbly, active starter with the water and barley malt syrup until well-combined.

Add in the flour and salt and knead until the dough is smooth and somewhat pliable.

Shape into a ball, return to bowl, and cover bowl with a towel. Rest 20 minutes.

Divide the dough into 8 equal pieces for large bagels or 10 equal pieces for smaller ones. Shape each piece into a small ball by tucking the corners underneath, cupping the dough, and rolling it in a circular fashion on a clean, flour-free countertop.

Cover dough balls and rest another 15 minutes. Line a baking sheet with parchment paper and sprinkle generously with flour or semolina.

To shape the bagels, poke a hole with your finger directly through the center of the dough ball. Insert both index fingers into the hole and roll fingers around each other to stretch out the center (like a barrel roll) until it’s about the size of a walnut.

Place on the lined baking sheet and cover with a towel. Let them proof at room temperature for 2.5 - 4.5 hours, or until puffy. This could take more time, depending on the temperature in your house.

Take a test bagel and place it in cold water. If it floats, they’re done proofing. Dry the test bagel off and return to the baking sheet. If it sinks, it still needs to proof longer.

Once proofed, cover the pan with plastic wrap and refrigerate 12 - 24 hours.

Preheat oven to 450°F (230°C) and get toppings out.

Bring a large pot of water to a rolling boil and add the baking soda and brown sugar. Remove the bagels from the fridge and gently place them, one at a time, into the water. Boil for 15-20 seconds on each side.

Remove boiled bagels with a slotted spoon to get rid of most of the water.

Shake off excess water and set back on the baking sheet. Sprinkle toppings on the bagels.

Place the baking sheet into the center of the oven and turn it down to 400°F (200°C).

Bake for 18 - 22 minutes or until golden on top. Cool on a wire rack until ready to serve.