bowl of cold water. if it sinks, fish it out, shake it off, return it to the pan. let your bagels proof for another 15 to 20 minutes, then test them again. when the bagels float to the surface, they’re ready.
fill a large pot with 2 to 3 quarts of water, making sure the water is at least 4 inches deep. cover and bring to a boil, then lower the heat to maintain at a simmer. stir in the malt syrup, baking soda, and salt until dissolved.
sprinkle on a generous amount of seeds or other toppings on to the still-damp bagels.
lower the oven temperature to 450 degrees f and bake 