In a large skillet, make the yukone by whisking together the water and flour until smooth. Turn the heat to medium-high and continuously stir for 2-3 minutes or until the mixture thickens. Then pour the yukone out onto a baking tray, cover with plastic wrap, and chill until room temperature.

In a mixing bowl, add bread flour, vital wheat gluten, malt powder, sugar, salt, yeast, yukone, and water. Mix well until well combined, then turn the dough onto a clean, floured surface. Knead the dough for 15 minutes or until it passes the window pane test,  where you take a small piece and stretch it into a sheet without tearing it. Add flour as needed so that it doesn’t stick to the surface. The dough should be lightly tacky and smooth. If it feels super tacky, wash your hands, dry them, and touch the dough to check again. Add the dry garlic chutney and achar masala and knead that into the dough so that it’s evenly distributed.

Divide the dough into 12 equal balls (about 189 g each) and roll each piece into a tight ball by cupping your hands around the dough ball and rolling it around a clean work surface. Place on a baking tray, cover with plastic wrap and rest for 15 minutes. Use damp fingers to poke a hole into the center of each dough ball and stretch the hole until list 3 inches wide. Place your shaped bagels onto 2 baking trays and cover them with plastic wrap and a damp tea towel. Refrigerate for 24 to 36 hours.

When you’re ready to make your bagels, preheat your oven to 425°F.

Add enough malt syrup in a large pot of water to make it look like dark tea. Add the sodium carbonate and bring the mixture to a boil. Take your bagels and boil them for 30 seconds on each side, placing them on a wire rack. Drain the bagels for 10 seconds. If you’re adding toppings, dip the tops and sides of the bagels into sesame seeds or place the bagels on the baking trays and top with cheddar cheese and jalapenos.

Bake the bagels  in 2 batches on the center rack  for 20-22 minutes or until golden brown. Cool for 20 minutes before cutting and enjoying with cream cheese or butter! Store leftovers in a brown paper bag for up to 1 day or slice and wrap in plastic wrap to freeze for up to 3 months.