In a bowl, add yeast, 1 tbsp malt syrup & 100ml warm water. Leave for 10mins until frothy.
In another large bowl, mix the flour & salt. Make a well in the middle and pour in the yeast & syrup mix.
On a floured counter top, knead the dough for approx. 10 mins until it is smooth & elastic, but not sticky. Add a tablespoon or more warm water to the dough if it feels dry.
Shape the dough into a ball & place in a clean, slightly oiled bowl. Cover with a tea towel, leave at room temp, until the dough has almost doubled in size, approx. 1hr.
Preheat oven to 220°C (fan-forced).
Divide the dough into 10 pieces. (approx. 105g each) on a lightly floured surface. Shape each piece into a ball, press slightly to flatten. Using a wooden spoon handle, poke a hole in the centre, rotate & stretch the ring to create a 3cm hole in the middle.
Place on a lightly oiled tray, cover with a damp cloth. Then set aside to rise (approx. 1hr).
Bring a large pot of water to boil, add 1 tbsp of malt syrup, salt & baking soda. Slide the bagels into boiling water (no more than 3 at a time). Poach them for 1min, then flip & cook for another 30 - 60 secs until the bagels have puffed slightly & a skin has formed, firm to touch. Extend boiling times to 2 mins each for a chewier bagel.
Remove with a slotted spoon & drain excess water, place on a lined baking tray. Sprinkle generously with Everything Bagel Blend.
Bake for 20 - 25 mins until golden brown. The bases should sound hollow when tapped. Leave to cool on a wire rack.