Delicious Gluten Free- Vegan Bagels

Combine all of the dough ingredients and knead vigorously for 10 minutes (if you're using an electric mixer)  The dough will be sticky and a little soft.

Place the dough in a lightly greased bowl, cover, and refrigerate it over night (between 6-8 hours).

Lightly grease two baking sheets, or line them with parchment and grease the parchment. Transfer the dough to a work surface, and divide it into eight pieces (for large bagels), or 12 pieces (for standard-size bagels).

Working with one piece at a time, roll it into a smooth, round ball. Place the balls on one of the prepared baking sheets. Cover the balls with plastic wrap, and let them rest for 30 minutes. They will not puff a lot.

While the dough is resting, prepare the water bath by heating the water, malt, and sugar to a very gentle boil in a large deep pan. Preheat your oven to 400°F.

Use your index finger to poke a hole through the center of each ball, then twirl the dough on your finger to stretch the hole until it's about 1 1/2" to 2" in diameter. Place six bagels on each of the baking sheets.

Transfer the bagels, to the simmering water. Don't overcrowd the pan. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 1 minute, flip them over, and cook 1 minute more. Using a strainer, remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.

Bake the bagels for 20 to 25 minutes, or until they're as deep brown as you like, turning them over about 15 minutes into the baking time (this will help them remain tall and round). Remove the bagels from the oven, and cool completely on a rack.