In a large mixing bowl, combine 4 cups of flour, 1 teaspoon of instant yeast, and 2 teaspoons of salt. Make a well in the center and add 2 cups of room temperature water and 8 egg yolks. Mix until a shaggy dough forms.
Transfer the dough to a floured surface and knead for about 10-15 minutes until the dough is smooth and elastic. If using a stand mixer, knead on low speed with a dough hook for about 7-10 minutes.
Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Once the dough has risen, punch it down and divide it into 12 equal pieces. Shape each piece into a ball, then use your finger to poke a hole through the center. Gently stretch the hole to form the bagel shape.
In a large pot, bring 10 cups of water to a boil. Add 1 tablespoon of baking soda and 2 teaspoons of malt powder or syrup. Carefully drop the bagels into the boiling water in batches, cooking for about 1-2 minutes on each side. Remove with a slotted spoon and place on a cornmeal-dusted baking sheet.
Preheat your oven to 425°F (220°C). Bake the bagels for 20-25 minutes or until they are golden brown. If you like, sprinkle poppy seeds on top before baking for added flavor and texture.
Once baked, let the bagels cool on a wire rack. These delicious egg bagels can be enjoyed warm or at room temperature, perfect for sandwiches or simply with a spread.
