If using active dry yeast, proof the yeast in ½ cup of the warm water with ¼ tsp sugar. Let sit for 5-10 min until foamy.
Combine all ingredients in bowl of stand mixer with dough hook. Mix on low until dough comes together and on medium for an additional 8-15 minutes until dough is firm, elastic and smooth.
Grease bowl, cover and let dough rise for 60-90 min or until dough has doubled in size.Gently punch down the dough, and let rest for another 5-10 minutes. Divide the dough into 8 equal pieces. Take each piece, cupping your hand lightly over the doughand roll into a ball using circular motion. Repeat with each piece. Flour your finger and poke through the center of the dough ball, and stretch to create center ring of about 1-2 inches. Place on a lightly greased or silicone/parchment lined baking sheet.
Cover baking sheet and allow rounds to rest for 10 minutes. While resting, preheat oven to 425F and bring a large pot with 2 quarts of water to a boil. Once water is boiling and bagels are ready to go in, add 2 tbsp non diastatic malt powder and 1 tbsp sugar or ¼ cup honey.
Drop bagels in water, doing 2-4 at a time but allowing space around each bagel. Let bagels float for 90 seconds on each side, then remove back to baking sheet.
Bake bagels for 20-25 minutes or until golden brown. Remove and let cool on baking sheet or enjoy warm.
