Stir yeast and sugar into warm water, allow to stand for 10 minutes – it should get very bubbly.

In a large mixing bowl, combine flour and malt powder. Pour in yeast mixture, 1 egg, yolk, and vegetable oil, stir well to combine.

Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes.

Once dough is fully kneaded, place dough in a greased bowl, cover with plastic wrap, and allow to rise for one hour, or until doubled in size.

Once dough has doubled, punch it down, and divide it out into 12-15 equal sized balls. 12 will get you larger bagels that can be sliced/used as normal bagels, 15 gets more authentically sized bagels.

Preheat oven to 425 F (220 C), line baking sheets with parchment paper.

Measure water and honey into a large pot, stir well and bring to a boil while you form the bagels.

Roll each lump of dough into a thick “snake” and secure the ends together.

Once you have all of your bagels formed, stir honey water and turn the heat down, allowing water to simmer rather than boil.

2 or 3 at a time, drop your bagels into the simmering water, allow to cook for 1 minute, then flip each and allow to cook for another minute.

Drain well, place on a parchment lined baking sheet.

Bake for 15-20 minutes, until golden brown.