In the bowl of a stand mixer, combine lukewarm water, sugar, and instant yeast. Allow the mixture to sit undisturbed for approximately 10 minutes, or until the surface becomes bubbly and foamy.

Once the yeast is activated, stir in the olive oil and barley malt syrup. Add the bread flour next, followed by the salt. Use a spatula or your hands to begin incorporating the ingredients before kneading with a dough hook on medium to medium-high speed for 8 to 10 minutes. The dough should become supple and elastic, easily passing the windowpane test—a sign of proper gluten development.

Cover the bowl with a tea towel and let the dough rise in a warm environment for about 1.5 hours, or until it has doubled in size.

When the dough has risen, gently deflate it and transfer it onto a lightly floured work surface. Divide it into 8 equal portions—using a kitchen scale for precise measurements ensures evenly sized bagels.

Take one dough piece at a time and shape it into a taut ball. Flatten it slightly with your fingers, then fold the outer edges toward the center. Flip the dough so the seam faces down, and roll the ball towards you while applying gentle pressure to tighten its shape. Rotate the dough and repeat to create a smooth surface. Finish by rolling it gently under your palm against the counter.

Dust your finger with flour, then press it through the center of each dough ball to create a hole. Carefully stretch the hole until it forms a neat ring. Repeat with all portions of dough.

Prepare two baking sheets lined with parchment paper or silicone mats. Place half of the bagels on one tray and refrigerate them while the first batch is prepared and baked.

Preheat the oven to 180°C (350°F). Fill a large pot with about 2 liters of water or enough to create a depth of 5 to 10 cm (2 to 4 inches). Stir in the baking soda and bring the water to a gentle simmer over medium heat.

Working in batches, gently lower each bagel into the simmering water and boil for 30 seconds to 1 minute per side. Use a slotted spoon to lift each one out, allowing excess water to drain, and transfer to a cooling rack for about a minute.

Spread the sesame seeds onto a plate. Once the bagels have slightly cooled and are still tacky, press them into the seeds until well-coated. Arrange them on a baking sheet, spaced evenly apart.

Bake for 20 to 22 minutes, or until the bagels are golden and crisp on the outside. Remove from the oven and let them cool completely. As the first batch bakes, take the second tray out of the fridge and repeat the boiling, coating, and baking process.