Add the yeast, warm water and coconut sugar to a large mixing bowl and stir to dissolve. Cover the bowl with plastic wrap or a lid and let this mixture sit for five minutes.
Uncover yeast bowl and add the salt and flour - adding the flour one cup at a time, stirring to mix. When you have a nice sturdy ball of dough, knead it in the bowl for a few minutes. Ideally, you can turn out the dough onto a floured surface and give it a good kneading by hand for five minutes. (If you have a stand mixer a dough hook works too.)
Grease your same mixing bowl with a bit of oil and plop the dough in the center of the bowl. Cover bowl with plastic wrap or a lid and place in a warm spot in your kitchen for 90-120 minutes to rise.
When dough is done rising, turn out onto a floured surface and give a light kneading to the now fluffier dough ball. Slice the dough into equal pieces - you should get anywhere from 8-10 depending on the size of your bagels.
shape each piece into a round shape as much as possible, then poke a hole through the center using your finger. Shape more if desired. Set aside. Repeat with all the pieces of dough.
Preheat oven to 425 and line a baking sheet with parchment paper.
Bring a large pot of about six cups of water to a bowl. Add the barley malt syrup. Add 2-3 bagels at a time and bowl for 1-2 minutes each. Transfer boiled bagels to a parchment paper-lined baking sheet. Repeat with all the bagels. While bagels are boiling, you can be dipping the already boiled bagels into any toppings you want to use.
Bake bagels at 425 for about 25 minutes or until tops are slightly browned.
Cool for ten minutes before slicing and serving. Store leftovers in the freezer - or can be kept on the counter for up to a day for best flavor and texture. Tip: Slice bagels in half before freezing!