Steps

proof the yeast by adding the sugar and yeast into about half the warm water until the yeast start bubbling up. Then stire the mixture together so it dissolves into the water

mix the dry ingredients together. Make a well in the middle, pour in the yeast and sugar mixture, and mix together

stir in additional water a little at a time as needed. You want a moist and firm dough after mixing

on a floured countertop, knead the dough until smooth and elastic ~10 minutes

place in a lightly oiled bowl. Cover with a damp towel and let rise at room temperature until doubled in size ~1 hr

divide the dough in half and shape each part into a ball. Coat a finger in flour and press into the center of the dough ball and form a ring to about 1/3 the diameter of the bagel and let rest for 10 minutes

while you're waiting, preheat your over to 425ºF and bring a pot of water with the malt barley to a boil

boil the bagels on each side for 2 minutes and add topppings as they finish so they stick

bake until golden brown ~18 minutes