Divide the dough into equal portions, each approximately 120 g. (If you want your bagels to each be equal, weigh the full entire dough and divide the weight by 6.) Shape each one into a ball, covering each with plastic wrap. Taking one dough ball at a time, flatten the ball into an oval with your fingers so that the long part of the oval is horizontal in front of you. Fold over the top third onto itself. Make another fold over the remaining portion of the dough. With both your hands, roll the dough into a rope, approximately 8-9 inches long. Cover with plastic wrap. Repeat with remaining dough balls. Allow the six ropes to rest for 15 minutes.

Attach the ends of each rope to form bagels. Place each bagel on a baking sheet lined with parchment paper and lightly dusted with semolina flour. (Alternatively, you can use all purpose or bread flour or you can lightly grease the parchment with non-stick spray.) Lightly spray non-stick spray on plastic wrap and use that to loosely cover the bagels. Allow them to rise at a warm room temperature for approximately 4-8 hours. The bagels will not double in size, but they should be slightly fluffy. To be sure they have risen enough, place one bagel in a bowl filled with warm water. If it floats within 10 seconds, they have risen enough. If they have not, allow them to rest an additional 30 minutes and keep checking. (Note: brush off as much of the water as possible after each float test. Before returning the bagel to the baking sheet, dust it lightly with more semolina or other flour or lightly grease the area where that bagel was with non-stick spray to avoid sticking.) Place the tray, tightly covered in plastic wrap, in the refrigerator overnight. (Note: I have allowed them to rise as long as 8 hours and they still did not pass the float test. I put them in the refrigerator overnight and allowed them to rest at room temperature for approximately 4-6 hours the next day when they finally passed the float test.)

In the morning, remove the tray from the refrigerator and loosely cover the bagels in plastic wrap lightly coated with non-stick spray. Allow them to rest in a warm room temperature setting for at least one hour. You may want to do another float test to be certain that they are ready to be boiled and baked. The bagels will not rise much, but they should be slightly puffy.

Approximately 30 minutes before you plan to boil the bagels, preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.

Using a pot large enough to comfortably hold 2 or 3 bagels at a time, bring a pot of water with 2 tbsp. of non-diastatic malt powder to a boil. Place 2 or 3 bagels at a time into the boiling water for 30 seconds. Flip each bagel and boil for an additional 30 seconds. Using a strainer or a slotted spoon, remove each bagel from the water and place on top of the bed of seeds. Coat the bagels in the seeds and place each bagel on the prepared baking tray. Repeat with the rest of the bagels.

Bake the bagels for 16-20 minutes, until the tops are browned.