Measure out flour in a large mixing bowl. Pour salt on one side of the bowl, and the yeast on the other. Add three-quarters of the water and use your fingers to bring a "shaggy" dough together.
Lightly flour your work surface and turn out the dough. Dust your hands with flour and begin kneading for about 10 minutes (or use your stand mixer with the dough hook attachment for 7-10 minutes). At the 2-minute mark, add the chocolate chips and continue kneading. Lightly grease another mixing bowl, place the dough in the center, cover with cling film, and let rest on the counter for 1 hour.
Turn the dough out onto your work surface and knead for another 10-15 seconds. Cut the dough into balls measuring 200g each and assemble on a prepared baking sheet. Cover with a dish towel and let stand for 10-15 minutes.
Poke a hole in the center of the dough ball and spin it around on your fingers to widen. Return the bagels to the prepared baking sheet and cover with the towel for another 20 minutes.
During this final rise, bring a pot of water to the boil and pour in the barley malt syrup and baking soda before reducing to a simmer. Boil the bagels ~15 seconds per side, then return to the baking sheet.
Whisk the eggs together and brush over the tops of each bagel, then bake at 475℉ for 15-17 minutes, rotating the pan at the 10-minute mark for even baking. Remove when the bagels are dark golden brown and transfer to a wire cooling rack.
