Unfortunately, I made one vital flaw - I just assumed that an 8 hour overnight stay in the frig would be sufficient. Looks like I should have started my bagels yesterday morning because these bagels needed to be refrigerated 16-24 hours! Looks like its bagels for lunch today!
1 1/4 cups ice water
2 Tablespoons malt syrup
2 2/3 cups bread flour
4 teaspoons vital wheat gluten
2 teaspoons yeast
2 teaspoons salt
1/4 cup cornmeal
1/4 cup sugar
1 Tablespoon baking soda
Divide dough into 8 pieces and cover loosely with plastic wrap.
Sprinkle baking sheet with cornmeal. Working with 1 piece at a time, lightly coat dough with flour. Use rolling pin to roll dough into a 5 inch round.
One at a time, transfer bagels to boiling water and cook for 20 seconds. Using a skimmer, flip bagels over and cook 20 seconds longer.
Using a skimmer, transfer bagels to wire rack with cornmeal side facing down.