Place 1-1/2 cups of tepid water in a bowl and dissolve yeast completely; set aside. Combine flour, malt syrup, salt, and sugar in the bowl of a stand mixer fitted with a dough hook attachment. Add yeast mixture. Mix on low until most of the loose flour worked into dough and the dough looks shredded, about 2 minutes. Increase the speed to medium low and continue mixing until the dough is stiff, smooth, and elastic, about 8 to 9 minutes more.Dough should be dry, not tacky or sticky, and somewhat stiff.

Shape into a ball, place it in a large oiled bowl, and turn it to coat in oil. Cover the bowl with a damp towel and let the dough rise in a warm place, until it is noticeably puffy and springs back when you poke it, about 20 minutes. (The dough will not double in size.) Meanwhile, heat the oven to 425. Fill wide, shallow pan (about 3 to 6 quarts) with water, bring to a boil, then reduce to simmer. Line a baking sheet with parchment paper greased with oil or cooking spray. Place a metal rack inside of a second baking sheet and set aside.

Turn the risen dough out onto a dry surface. Divide into 12 pieces, about 3 ounces each. Keep the dough covered with a damp towel to prevent drying. Roll each piece into a 9 rope, lightly moisten the ends with water, overlap the ends by about 1 inch, and press to join. As necessary, widen the hole in the middle so it is approximately the size of a quarter. Cover with a damp towel and let rest 10 minutes.

After resting, stretch the dough to retain the quarter-size hole (the dough will have risen a bit) and boil the bagels 3 or 4 at a time, making sure they have room to bob around. Cook for about 30 seconds on each side until the bagels have a shriveled look, then remove to the baking sheet with the rack in it. Adjust heat as necessary so the water stays at a simmer.

Whisk together the remaining 1 tablespoon water and the egg white. Brush wash all over bagels. Sprinkle with poppy seeds, sesame seeds, or coarse salt. Arrange on the baking sheet lined with parchment paper about 1 inch apart and bake. Rotate the pan after 15 minutes and bake until the bagels are a deep caramel color and have formed a crust on the bottom and top, about 10 minutes more. Remove from the oven and let cool on a rack for at least 30 minutes so the interiors finish cooking and the crusts form a chewy exterior.