Follow these steps carefully for bagel perfection:

Part 1: Making the Bagel Dough

1. Activate the Yeast: In the bowl of a stand mixer (or a large mixing bowl if doing by hand), combine the warm water, 2 tablespoons of granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is alive and active.
2. Combine Dry Ingredients: In a separate large bowl, whisk together the bread flour and 1 ½ teaspoons of salt.
3. Mix the Dough: Add about half of the flour mixture to the yeast mixture. If using a stand mixer, use the dough hook attachment and mix on low speed until combined. Gradually add the remaining flour, mixing until a shaggy dough forms.
4. Knead the Dough:
   • Stand Mixer: Increase the speed to medium-low and knead for 8-10 minutes. The dough should be smooth, elastic, and pull away from the sides of the bowl. It will be a stiff dough.
   • By Hand: Turn the shaggy dough out onto a lightly floured surface. Knead for 10-15 minutes until smooth and elastic. Add minimal flour as needed to prevent sticking.
5. First Rise (Bulk Fermentation): Lightly grease a large bowl with oil. Place the dough in the bowl, turning it over once to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.
6. Punch Down and Divide: Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface. Divide the dough into 8 equal pieces for larger bagels or 10 pieces for slightly smaller ones (use a kitchen scale for accuracy if desired).
7. Shape the Bagels:
   • Take one piece of dough and roll it into a smooth ball.
   • Poke your thumb through the center of the ball to create a hole.
   • Gently stretch the hole to about 1-2 inches in diameter, working your fingers around the inside of the ring to create an even shape. The bagel should look like a thick doughnut.
   • Place the shaped bagels on a baking sheet lightly dusted with cornmeal or semolina, ensuring they are not touching.
8. Second Rise (Proofing): Cover the shaped bagels loosely with plastic wrap (lightly greased to prevent sticking) or a kitchen towel. Let them rise for another 20-30 minutes. They won’t double but will look slightly puffier. While they proof, you can perform the “float test”: drop one bagel into a bowl of cold water. If it floats within 10-15 seconds, they are ready for boiling. If not, they need a little more proofing time.
9. Optional Overnight Cold Proof (for better flavor): After shaping, place the bagels on the cornmeal-dusted baking sheet, cover tightly with plastic wrap, and refrigerate for at least 8 hours or up to 24 hours. This slow, cold fermentation develops a more complex flavor. Let them sit at room temperature for about 30-60 minutes before boiling if using this method.

Part 2: Making the Strawberry Cream Cheese Spread

1. Cook the Strawberries: In a small saucepan, combine the chopped fresh strawberries, ¼ cup of granulated sugar, and fresh lemon juice. Cook over medium heat, stirring occasionally, for about 10-15 minutes. The strawberries will break down and the mixture will thicken into a jam-like consistency.
2. Cool the Strawberry Mixture: Remove the saucepan from the heat and let the strawberry mixture cool completely to room temperature. For a smoother spread, you can briefly pulse the cooled mixture in a food processor, or mash it well with a fork. For a chunkier spread, leave as is.
3. Whip the Cream Cheese: In a medium bowl, using an electric hand mixer or a stand mixer with the paddle attachment, beat the softened cream cheese until light and fluffy (about 2-3 minutes).
4. Combine: Add the cooled strawberry mixture to the whipped cream cheese. Add the vanilla extract (if using) and a pinch of salt. Mix on low speed until just combined. Be careful not to overmix, as this can make the spread watery.
5. Chill: Transfer the strawberry cream cheese spread to an airtight container and refrigerate for at least 30 minutes to an hour to allow the flavors to meld and the spread to firm up slightly. It will keep in the refrigerator for up to 5-7 days.

Part 3: Boiling and Baking the Bagels

1. Preheat Oven and Prepare Water Bath: Preheat your oven to 425°F (220°C). Position a rack in the middle of the oven. Bring a large, wide pot of water to a rolling boil. Add the 1 tablespoon of barley malt syrup (or molasses/honey) to the boiling water and stir. This helps give the bagels their characteristic color and slight sweetness.
2. Boil the Bagels: Gently drop the bagels into the boiling water, being careful not to overcrowd the pot (boil 3-4 at a time). Boil for 1 minute per side for a chewier crust, or 30 seconds per side for a slightly less chewy crust.
3. Remove and Drain: Using a slotted spoon or spider skimmer, carefully remove the bagels from the water, allowing excess water to drip off. Place them back on the cornmeal/semolina-dusted baking sheet or a baking sheet lined with parchment paper.
4. Apply Egg Wash and Toppings: Brush the tops (and optionally sides) of the boiled bagels with the prepared egg wash. If desired, sprinkle generously with your chosen toppings (sesame seeds, poppy seeds, everything bagel seasoning, etc.) while the egg wash is still wet.
5. Bake: Bake in the preheated oven for 18-25 minutes, or until deep golden brown and firm to the touch. Rotate the baking sheet halfway through baking for even color.
6. Cool: Transfer the baked bagels to a wire rack to cool completely before slicing and serving. This is important for the texture. Attempting to slice them while hot can result in a gummy interior.