Mix together the dried ingredients, making sure not to measure the salt onto the yeast directly. Weigh out your warm-ish water and pour it in slowly, mixing with a spatula as you go. 

Knead in a stand mixer for 5 minutes or by hand for 10 until you have a thick, stiff but smooth dough. Bagel dough is the stiffest dough I make - try to resist the urge to add more water unless it simply wont come together without a touch more. 

Lightly grease the bowl and dough with some flavourless oil. Cover and allow to prove for 1-2 hours at room temperature until it has doubled in size. 

Now to shape the bagels, divide your dough into 6 equally sized portions. Take one piece and roll it into a long sausage about 23 of an inch thick. Wrap the ends over each other and then seal it by slipping the circle of dough over your hand, and rolling back and forth on the worktop a few times to make it smooth. It should have a hole about 2-3 inches across in the middle - remember that it will grow more during the second prove, boiling and baking so the hole should be reasonably large at this stage. 

Place the shaped bagels onto a greased baking tray or one lined with reusable silicone and spray lightly with oil before covering with cling. Make sure the edges are sealed but leave a little room for growth of the bagels. Place in the fridge overnight. 

When ready to bake, preheat the oven to 200˚C. Bring a large pot of water to the boil, only adding the honey/malt syrup when it is boiling. Stir well then retrieve the bagels from the fridge and boil 2 at a time. Lower them into to boiling water and cook for no more than 30-45 seconds per side. 

Using a slotted spoon, fish out the boiled bagels and allow to drain on a baking rack whilst you finish the rest. They will be sturdier than you think at this point and should have grown in size by 30-50% approximately. 

Transfer the bagels to a baking tray and bake for 18-20 minutes until risen, beautifully burnished brown and sounding hollow when tapped. Cool on a baking rack before eating.