Whisk together warm water, yeast, and 2 tablespoons of barley malt syrup. Let sit 5 minutes until frothy.
Add bread flour and salt. Knead in a stand mixer on medium-low for 10 minutes until a stiff, smooth dough forms.
Place dough in an oiled bowl, cover, and let rise for 1 to 1.5 hours until doubled in size.
Punch down dough, divide into 8 equal pieces, and shape into tight balls. Poke a hole through the center of each to form rings.
Preheat oven to 425°F. Bring a large pot of water to a boil with the remaining 2 tablespoons of malt syrup.
Boil dough rings for 1 minute per side. Transfer to a parchment-lined baking sheet and add desired toppings while wet.
Bake for 20-25 minutes until deep golden brown. Cool completely on a wire rack before slicing.
