In a small bowl mix the yeast into the warm water and let foam while you prepare the rest of the dough.
In the bowl of a stand mixer fitted with a dough-hook attachment combine flour, salt and barley malt syrup (or molasses). Add the yeast mixture and mix on the lowest speed until the dough starts to come together around the dough hook, about 4 minutes. Increase the speed to medium-low; beat for 7 minutes. The dough should be smooth and stiff.
Dust a baking sheet with cornmeal and set aside.
Turn the dough out onto a work surface, then divide it into 10 equal portions (about 3.5 ounces/100 grams each). Roll the pieces into smooth balls and cover with plastic wrap to rest for 5 minutes.
Form each dough ball into a rope 10 inches long (25 cms) by rolling it under your palms.
Shape each rope into a circle, overlapping the ends by about 1 1/2 inches (4cms). Pinch the overlapped areas firmly together. Working with one at a time, place your fingers through each ring of dough; with the pinched-together seam facing down, roll the rope several times, applying firm pressure to seal the seam to form a bagel.
Place the dough rings on the cornmeal-covered baking sheet, spaced 1 inch (2.5cm) apart. Cover with plastic wrap and refrigerate overnight (or least 6 hours - you can refrigerate dough for up to 18 hours).
When you're ready to boil and bake the bagels, preheat the oven to 450F (250C).
Fill a large wide pot with 3.5 inches (9cms) of water; bring it to a boil over high heat.
Meanwhile prepare 2 baking sheets with parchment paper or silicone mats.
Drop 3 or 4 dough rings into the boiling water, stirring and submerging them for about 30 seconds. Turn them and leave for 30 more seconds. Transfer the dough rings to a wire rack to drain. Repeat with the remaining rings.
Place dough rings on prepared baking sheets, 1 inch (2.5cms) apart from each other.
Bake for 15 to 20 minutes or until the bagels are golden brown and crisp, rotating baking sheets halfway through.
Remove from oven and transfer bagels to a wire rack to cool.
Notes
Recipe slightly adapted from Best-Of Bagels, from The Washington Post.