1. In a large bowl, stir together the warm water, yeast, and sugar. Let the mixture sit for 5 minutes until foamy.

2. Add the bread flour and salt, then mix until a shaggy dough forms.

3. Knead the dough on a clean surface for 8 to 10 minutes until smooth, firm, and elastic.

4. Place the dough in a lightly greased bowl, cover, and let it rise for about 1 hour or until slightly puffy.

5. Divide the dough into 8 equal pieces and shape each piece into a ball.

6. Poke a hole through the center of each ball and gently stretch it into a bagel shape with a 1 1/2 to 2 inch center hole.

7. Place the shaped bagels on a cornmeal dusted baking sheet and let them rest for 15 to 20 minutes.

8. Preheat the oven to 425°F.

9. Bring a large pot of water to a gentle boil and stir in the barley malt syrup or honey.

10. Boil the bagels in batches for 30 to 45 seconds per side.

11. Return the boiled bagels to the baking sheet.

12. Whisk the egg with 1 tablespoon water and brush the tops of the bagels. Sprinkle with sesame seeds or everything seasoning if desired.

13. Bake for 20 to 24 minutes until deep golden brown.

14. Cool slightly before slicing and serving.