In a large mixing bowl of a stand mixer, combine warm water, sugar and the yeast packet included with the bread mix. Let sit until the yeast looks milky, about 5 minutes.
Add the oil, 1 Tbsp barley malt syrup and the entire contents of the Bob’s Red Mill 100% Whole Wheat Bread Mix. Mix on low for 3 minutes. Add the salt, increase speed to medium and mix until the dough is smooth and satiny, 7 – 10 minutes.
Meanwhile, cut one piece of parchment paper into 6 equal sized squares, lay the squares out onto a baking sheet and lightly spray with pan spray.
When the dough is smooth and elastic, divide into 6 equal portions. Shape each portion into a ball and let rest on a lightly floured board, loosely covered with plastic wrap, for 15 minutes.
To form the bagels, poke a hole directly in the center of each ball and gently shape and stretch into a 4-inch wide bagel with a 1 – 1 ½ inch hole in the center. Place each bagel on a separate square of parchment paper. Loosely wrap in plastic and let sit at room temperature for one hour. Transfer the wrapped sheet to the refrigerator and let rest overnight.
To finish the bagels, let them sit at room temperature for 30 minutes before baking. Meanwhile, place an oven rack near the center of the oven and preheat to 500°F. Bring 6 quarts of water to a boil. When bagels have rested for 30 minutes, add remaining 2 Tbsp of barley malt syrup and baking soda to the boiling water. Line a baking sheet with fresh parchment paper, spray lightly with pan spray and dust with semolina.
Working in batches, place bagels in the boiling water and let cook for about 1 ½ minutes, flipping over half way through the cooking time. Remove the bagels one-at-a-time from the boiling water, let drain slightly, place on the prepared baking sheet and sprinkle with sesame seeds. Repeat until all bagels have been boiled.
Place bagels in the preheated oven and immediately reduce heat to 425°F. Let cook until set and crispy, about 20 minutes. Let cool 30 minutes.