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A day (or two) before you want the bagels:.
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In a large bowl (if using a stand mixer, go ahead and start it in that bowl) mix 1/2 teaspoon yeast, 2 cups high-gluten flour, and 1 1/4 cups water until it forms a thick batter.
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Cover with plastic wrap and let sit until bubbly, nearly doubled in size, and on the verge of collapse, about 2 hours.
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Add 1/4 teaspoon instant yeast to the sponge and stir.
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Add the salt, malt syrup or powder, and and 1 1/2 cups flour.
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If using a stand mixer, stir a few strokes by hand to incorporate some of the dry flour with the sponge (this will help to prevent flour from flying everywhere when you turn on the mixer).
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Mix on low speed for about 2 minutes, or by hand for a few minutes or until a dough ball has formed.
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Slowly add the remaining flour, and mix on medium speed for 6 minutes (or knead by hand for about 10 minutes) or until all of the flour is incorporated.
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The dough should be smooth, stiff, stretchy, and not sticky or tacky.
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If the dough feels dry and tears easily when stretched, add a little water, a teaspoon at a time, and knead some more.
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If the dough feels sticky, add some flour.
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Line a sheet pan with parchment paper and spray lightly with oil.
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Divide dough into 2 3/4 to 3 ounce pieces, or, if you dont have a scale, into 9 equal pieces.
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(Reinhart recommends 4 1/2 ounce bagels, which I found to be too large and difficult to work with.)
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Roll each piece into a ball, place on parchment, cover with a damp towel and let rest for 20 minutes.
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With your finger or thumb, poke a hole in each piece and stretch to about an inch in diameter.
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Try to stretch the dough evenly to avoid thick and thin spots.
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Place on parchment, cover with a damp towel, and let rest for 20 minutes.
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To test whether the bagels are ready to go into the refrigerator, fill a medium bowl with cool water.
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Drop one of the bagels into the water.
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It should float within 30 seconds.
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If it doesnt, pat the bagel dry, return to parchment and let rest for another 10 minutes before testing again.
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If it does float, pat the bagel dry, cover the baking sheet with plastic wrap.
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Be careful to create an airtight seal, otherwise the bagels could dry out.
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Place in the refrigerator overnight (or for up to two days).
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On the day you want the bagels (one or two days later):.
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Preheat the oven to 500F Line a baking sheet with parchment paper and mist with oil and dust with cornmeal.
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Bring a large pot of water to a boil, and add the baking soda.
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Have a slotted spoon ready.
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If you are topping with seeds or salt, have those out and ready.
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Remove the bagels from the refrigerator.
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Place a few bagels into the boiling water.
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Be careful not to overcrowd the potthe bagels will puff up a bit in the water.
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(I fit about 3 at a time.)
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Boil for 1 minute, then turn the bagels over and boil for another minute.
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Place on prepared parchment.
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(The bagels have a flatter side and a rounder side.
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Place the flat side down for a more rounded top.)
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Bake.
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Place baking sheet on the middle rack on the oven and bake for 5 minutes.
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Reduce heat to 450F, rotate the baking sheet 180 and bake for an additional 5-8 minutes, or until tops are golden brown.
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Remove from the oven and cool on racks for about 15 minutes.
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I.
