Mix the yeast with one spoon of sugar and the hot water. Wait until bubbles appear: about 10 minutes.
In a separate bowl, mix the rest of the sugar, half of the flour and the salt. Add the yeast and the rest of the flour. Knead the paste on a floury surface until the paste gets quite elastic. Leave it for an hour then cut it into five-centimetres long peaces. Roll them so that it looks like a cylinder of 15cm long and 2.5 cm thick. To form the bagel, just join both of the extremities of the cylinder and press hard in order to create a uniform circle. In a big pan, heat a great quantity of water and let it boil with the malt syrup. Plunge the bagels in it and poach them for thirty seconds; there should be a hard and shiny crust. Heat the oven to 260°C. Drain the bagels and let them cook for 10 to 15 minutes until it gets gilded.