Categories: Breads 
      Yield: 8 servings 
  
-----------------------------------DOUGH----------------------------------- 
  1 1/2 ts Yeast 
      2 c  Bread flour 
  1 1/2 tb Sugar 
      1 ts Salt 
    3/4 c  Water 
      1 tb Barley malt syrup 
 
----------------------------------TOPPINGS---------------------------------- 
      2 tb Poppy seeds, sesame seeds, 
           -kosher salt, minced onion 
  
  From "The Best Bread Machine Cookbook Ever", by Madge Rosenberg 1. Add all 
  ingredients for the dough except the barley malt syrup in the order 
  suggested by your bread machine manual and process on the dough cycle 
  according to the manufacturer's directions. 
   
  2.  at the end of the dough cycle, remove the dough from the machine. 
  Preheat the oven to 375 degrees.  In a large pot bring 2 quarts of water to 
  a boil. 
   
  3.  While the water comes to a boil, divide the dough into 8 pieces. Roll 
  each piece into a roll 12 inches long.  Make a circle of each piece, 
  overlapping the ends by at least an inch and pressing or rolling the 
  overlap tightly to seal.  Let the bagels rise for only 5 minutes. 
   
  4.  Add the malt syrup to the boiling water. (The syrup gives the bagels 
  their golden color.)  Lower a few bagels at a time into the boiling water. 
  As soon as the bagels rise to the top, remove with a skimmer or spatula to 
  a lightly greased baking sheet.  Sprinkle about 3/4 tsp. of any of the 
  toppings over each bagel and bake 20 minutes, or until golden. 
   
  From: Dan Ceppa