In a bowl, combine the fresh milled flour, salt, yeast, and vital wheat gluten (if using). Stir until all ingredients are well incorporated.

In your stand mixer bowl or a large mixing bowl, pour the water and malt syrup (or your chosen substitute).

Gradually pour the dry ingredients into the bowl with the wet mixture. Stir until a rough dough forms.

Knead the dough until it becomes smooth and elastic. If using a stand mixer, knead for about 6-10 minutes on medium speed. If kneading by hand, work the dough for 15-20 minutes. Note: The dough will be dense. Bagels are intended to be a more dense dough. A windowpane test is not necessary for bagels.

Cover the dough and allow it to rise until it increases in size by 50%. It does not need to double. This may take 30-60 minutes, depending on the room temperature.

Once the dough has risen, gently deflate it. Divide the dough into 8 equal portions, and shape each portion into a ball. To form the bagel shape, poke your finger through the center of each ball and stretch it slightly to create a ring.

Overnight Proofing for Flavor (preferred method): Place the shaped bagels on a pan with a lid and refrigerate them overnight. This allows the bagels to develop more flavor. Bagels can then be boiled the next day without being brought to room temperature.

Same-Day Baking: If you prefer to bake the bagels the same day, allow them to proof at room temperature until they are slightly puffy. This may take around 30 minutes, depending on room conditions. Be cautious not to overproof; slightly underproofed bagels are better than overproofed ones, which may wrinkle after baking. The dough should be firm yet slightly puffy—not light and airy like bread dough.

While boiling the bagels, preheat your oven to 450°F. Prepare a baking sheet lined with a baking mat or parchment paper.

After boiling, arrange the bagels on the prepared baking sheet, ensuring they are spaced evenly apart. If you want to add toppings like everything bagel seasoning, sesame seeds, or poppy seeds, prepare an egg wash by whisking together one egg and a splash of water. Lightly brush the top of each bagel with the egg wash; this helps the toppings stick to the bagel.

Immediately sprinkle your desired toppings over the bagels, ensuring they adhere well. To prevent the bottoms from becoming too dark, place a piece of foil on the oven rack directly below the baking sheet—this acts as a shield, reflecting some of the heat. Bake for 16-20 minutes or until the bagels are golden brown. Check for an even color and a firm crust, and rotate the baking sheet halfway through baking if necessary for more even results.

Once baked, allow the bagels to cool on a wire rack. Serve warm with your favorite toppings or store them for later use.