For the bagels: 

• In a stand mixer fitted with a dough hook, combine the flours, yeast, salt, sugar, and malted milk powder.
• Add the lukewarm water and mix on medium speed for just a couple minutes until the dough is smooth.
• Transfer the dough to a large greased bowl, cover, and place in the fridge to rise overnight. Alternatively, you can rise the dough at room temperature for about 1 hour or until doubled in size.
• Once the dough has proofed, divide it into 12 equally sized balls. 
• Roll each into a smooth ball and place on a well-floured parchment lined baking sheet spaced a few inches apart. 
• Dust each ball with more flour and cover loosely with plastic wrap. Place in a warm spot to rise for about 1 hour or until room temp and puffy. If the dough was proofed at room temperature for the first rise, they should only need about 20-30 minutes for the second rise.
• With about 20 minutes of proof time left, make the water bath. 
• Add 2 quarts of water to a large pot (I used a dutch oven) and sprinkle the malted milk powder and sugar on top. Bring to a boil.
• Once the dough is done proofing, use your thumb to push a hole into the centers of each, pick them up and gently twirl them around to stretch out the hole. 
• Once all of the bagels have been shaped, reduce the water to a simmer and preheat the oven to 425 degrees F (220 degrees C). 
• Place 2 bagels at a time in the water for 30 seconds on each side. 
• After all of the bagels have been in the water bath, brush each with an egg white and sprinkle with desired toppings. 
• Bake the bagels for 18-20 minutes or until evenly golden on top.
• Allow bagels to cool completely before cutting.