Mix flour, salt and malt in the bowl of a standing mixer with a dough hook attachment. Add yeast and water, and mix at the lowest speed until the dough looks scrappy, like shreds beginning to come together, for about 4 min. Increase to speed 2, and continue mixing until the dough is smooth and cohesive, 8 to 10 min.
Turn dough on work surface, dividing into 8 portions, about 4 oz each. Roll dough into smooth balls and cover with a towel or plastic wrap to rest for 5 min.
Form dough balls into dough rings, place on a cornmeal-dusted baking sheet, cover tightly with plastic wrap and rest overnight (12 to 18 hrs).
About 20 min before baking, remove dough rings from the refrigerator. Adjust the oven rack to center position and heat to 450 degrees. Fill a large soup kettle with 3 in depth of water, and bring to a rapid boil. To test the proofing of the dough rings, fill a large bowl with cool water. Drop a dough ring into the bowl; it should float it immediately to the surface (and if not, retest every 5 min).
Working 4 at a time, drop dough rings into the boiling water, stirring and submerging the loops with a Chinese skimmer or slotted spoon until very slightly puffed, 30 to 35 sec. Remove rings from water; transfer to wire rack, bottom side down, to drain.
Transfer boiled rings, rough side down, to a parchment paper-lined baking sheet. Bake until golden brown and crisp, about 14 min. Use tongs to transfer to wire rack to cool. Serve warm or at room temperature.
Notes
Spread Ideas:
To 3 oz of cream cheese, add 1 can of blueberry pie filling.
To 3 oz of cream cheese, add Mrs. Grass veggie dip mix, and 2-3 oz of club soda.
To 3 oz of cream cheese, add 3 TBSP of Tones Garlic Herb Spice Mix and 2-3 oz of club soda.
To 3 oz of cream cheese add 1/4 cup of dried onions and 3-5 oz of club soda.