Make the Dough: In a large bowl, whisk together the flour, yeast, and salt. Add the warm water and 1 tablespoon of olive oil. Mix until a shaggy dough forms.

Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. The dough should be slightly tacky but not sticky.

First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Add Garlic and Herbs: Punch down the dough to release the air. On a lightly floured surface, flatten the dough into a rectangle. Sprinkle the minced garlic and chopped herbs evenly over the dough. Knead the garlic and herbs into the dough until well distributed.

Shape the Bagels: Divide the dough into 8 equal pieces. Roll each piece into a rope about 8 inches long. Bring the ends together to form a ring, pinching to seal the seam tightly.

Second Rise (Proofing): Place the shaped bagels on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for 20-30 minutes. They should be slightly puffy but not doubled in size.

Refrigerate Overnight: Cover the baking sheet tightly with plastic wrap and refrigerate the bagels overnight (at least 12 hours). This slow fermentation is key to developing flavor.

Preheat Oven: Preheat oven to 425°F (220°C).

Boil the Bagels: Bring the water and malt syrup (or honey) to a boil in a large pot. Gently drop 2-3 bagels into the boiling water at a time. Boil for 1 minute per side.

Bake the Bagels: Remove the bagels from the boiling water with a slotted spoon and place them back on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon of olive oil.

Bake: Bake for 20-25 minutes, or until golden brown. Rotate the baking sheet halfway through baking to ensure even browning.

Cool: Let the bagels cool on a wire rack before slicing and serving.