Add yeast and sugar to the warm water and let proof for 5 minutes. It should begin to foam on top, if it doesn't your yeast may be bad and the dough will never rise.
Add instant malted milk powder and beets.
In a large bowl whisk together 5 ½ cups of flour and salt. Add in the liquid and mix until combined. Add extra flour if dough is too soft to knead.
Knead dough with a bread hook attachment in a mixer or by hand. until smooth (5-10 minutes).
Put dough in a greased bowl. Cover with a piece of lightly greased plastic wrap. Let rise in a warm draft free place until doubled, 1 ½ to 2 hours.
When dough is doubled in size, place on a clean counter and punch it down.
Preheat oven to 425°F.
In a stock pot (or other pan that is at least 3 inches high) combine the water bath ingredients and bring to a boil.
Divide dough into 16 balls. Poke a hole through the dough with your index finger and twirl a few times to make a ring.
Boil the bagels 3-4 at a time for 30 seconds, then flip and boil another 30 seconds. Remove with a slotted spoon and put on baking sheet.
Brush bagels with beaten egg white and sprinkle with topping if desired.
Bake at 425°F until golden brown, about 20 minutes.