Separate 5 eggs from the yolks into a bowl, reserving at least 1 egg white in a separate small bowl. Add additional last whole egg into bowl of yolks (1 whole egg + 5 yolks). Whisk until combined.
In the bowl of your stand mixer with dough hook attached, add flour, non-diastatic malt, yeast, sugar, salt, water, and eggs. Start with 160g/⅔ cup of water, but if your dough feels too dry, add 1 teaspoon of water at a time until it feels properly hydrated. Mix on low until dough is smooth and stretchy.
Remove dough, shape into a ball. Lightly grease your bowl, replace dough, cover and allow to rise in a warm spot for 60-90 minutes or until dough has doubled in size.
Punch down the dough, remove from bowl and divide into 8 equal portions.
Line a baking sheet with parchment or a silicone baking mat. Set aside.
Shape the bagels either by ball or rope. Balls: Take each piece of dough and fold the edges towards the center, pinching them together. Place the dough seam side down on an unfloured counter, and gently cup your hand around the dough. Using a circular motion, move the dough creating tension. Cover your index and pointer finger in flour, then poke through the center of the dough ball, gently stretching dough into a bagel shape.Rope: Take each piece of dough and shape into a rectangular shape, then roll into a rope about 10 inches long. Flatten one end (about a 1 inch section) and place the opposite end of the rope onto the flattened portion, wrapping the flat side around the rope and pinching the seams closed.Place your shaped bagel on your baking sheet and cover. Repeat with remaining pieces of dough and let the dough rest for about 15-20 minutes. Preheat your oven to 425°F and fill a large pot (I find a wider pot better than a taller pot) with 2 quarts of water. Add 1 tbsp brown sugar and 2 tbsp non-diastatic malt to the water and whisk in. Bring to a low boil.
Boil your bagels, for about 30-45 seconds on each side, then place back on the baking sheet.
Add a teaspoon of water to your reserved egg white, and brush all the bagels with it.
Bake your bagels on the center rack of your oven for about 20 minutes. Bagels will be golden and shiny. Remove from oven and transfer to a wire rack for cooling. Allow to cool for about 20 minutes before eating. Enjoy!
