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*NOTE sesame seeds, kosher salt, or possibly chopped onion, or possibly whatever!
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1.
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Add in all ingredients for the dough except the barley malt syrup in the order suggested by your bread machine.
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Process on the manual cycle.
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2.
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At the end of the cycle, remove the dough from the machine.
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Preheat the oven to 375 degrees.
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In a large pot, bring 2 qts of water to a boil.
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3.
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While the water comes to a boil, divide the dough into 8 pcs.
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Roll each piece into a rope 12 inches long.
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Make a circle of each piece, overlapping the ends by at least an inch and pressing or possibly rolling the overlap tightly to seal.
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Let the bagels rise for only 5 min.
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4.
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Add in the malt syrup to the boling water.
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Lower the bagels a few at a time into the water.
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As soon as the bagels rise to the top, remove them with a spatula and place on a lightly greased baking sheet.
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Sprinkle with .75 tsp.
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of any of the toppings over each bagel and bake for 20 min, or possibly till golden brown.
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NOTES:I couldn't find barley malt syrup, so I used molasses.
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It seems to work in almost the same way.
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I make 4 bagels out of this recipe, instead of 8.
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They seem to be the same size as the kind you would buy in the store if there are 4 of them.
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If you want them smaller, make 8.
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Greg Larkin
