In the bowl of a stand mixer fitted with the dough hook, combine water, starter, barley malt syrup, yeast (if using), and bread flour on low/medium speed to form a shaggy dough. Once flour has incorporated, very gradually add softened butter in several additions, continuing to mix on low/medium until smooth. Turn off mixer and cover bowl for 20 minutes, then return to low/medium speed and add in the salt. Continue kneading with dough hook and adjust speed to medium high for about 5 minutes until dough achieves windowpane status.

Cover and bulk ferment at room temperature overnight (shorten time if using the optional yeast). In the first hour, do stretch and folds twice at 30 minute intervals, then let rest undisturbed until doubled and nice and bubbly. Dough should pull away from sides of bowl easily.

Cut a piece of parchment paper into 8 squares. Arrange on a rimmed baking sheet and sprinkle with semolina.

Divide into 8 equal portions, about 110-115 grams each. Shape into balls and form a hole in the center of each ball. Arrange onto prepared baking sheet, 1 donut per parchment square.

Cover and let rise until nearly doubled. After 30 minutes or rising, stretch center openings a bit more and then cover and let continue rising.

Preheat oven to 375°F.

Boil a large pot of water with 1 tablespoon baking soda and 2 tablespoons barley malt syrup.

Boil bagels 2-3 at a time for 30-60 seconds per side, then transfer to a wire rack set over a baking sheet to drain excess liquid.

Transfer boiled bagels carefully to baking sheet lined with parchment paper and dusted with semolina.

Brush with egg wash, then top with seasonings if desired.

Bake at 375°F for 15-20 minutes until golden and internal temperature reaches 200°F.

(If using everything bagel seasoning, I prefer baking at 350°F for 20-25 minutes to prevent the seasoning from scorching.)

Let cool completely before slicing or storing.