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Caution! You will be spoiled with just one bite, because these are what bagels are meant to taste like. You'll never be satisfied eating another one of those mass-produced commercial bagels sold either in your grocer's bakery, bread or freezer section.

Bread Machine New York-Style Bagels

Dough:

1 1/2 cups plus 2 tablespoons lukewarm water
1 tablespoon dry active yeast
1 tablespoon granulated sugar
1 tablespoon vegetable oil
2 teaspoons malt syrup
2 teaspoons salt
4 1/2 cups unbleached bread flour

Kettle Water:
About 6 quarts water
2 tablespoons malt syrup or powder
1 teaspoon salt

Toppings: (optional)
Sesame seeds
Poppy seeds
Minced fresh garlic

Minced fresh onion
Caraway seeds
Coarse salt

Corn meal for sprinkling baking sheets (optional)

1. Place ingredients for the dough into the bread pan in the order recommended by the bread machine manufacturer. Select the Dough Cycle and press Start. During the cycle's first kneading check to see if adding a few drops of water (or more flour) is needed in forming a stiff dough ball, plus use a spatula to scrape down the sides of the pan, if necessary, to help incorporate all the ingredients.
2. When cycle is finished, remove the dough and divide into 8 sections, forming each section into 10-inch long strips. Roll the ends together to seal and make a ring. Place on a lightly floured surface, cover, and let bagels rest 15 to 20 minutes, rising about halfway and becoming slightly puffy.
3. Meanwhile, fill a large cooking pot or Dutch oven three quarters full with water. Add the malt syrup and salt. Bring water to a boil.
4. Preheat oven to 450*F (230*C). Line two large baking sheets with baking parchment and, if desired, sprinkle generously with corn meal. Set aside.
5. Line two other baking sheets with a kitchen towel, set near your stove. Reduce boiling water to a simmer and cook 2 bagels at a time (do not crowd the pot). Simmer bagels for about 45 seconds on one side, then turn and cook other side for another 45 seconds and then drain bagels on the towel-lined baking sheet.
6. Carefully place bagels on the parchment-lined baking sheets. Bake bagels plain or sprinkle with a topping of your choice.
7. Place in the hot oven, immediately reduce heat to 425*F (220*C), and bake about 17 to 25 minutes. When almost baked, turn bagels over (a pair of tongs do the job easily). If you have a baking stone, finish bagels on the stone directly.
8. Transfer bagels to wire rack to cool. These freeze well, which helps to retain a just-baked taste, if they aren't all eaten on the first day. To freeze, slice cooled bagels first, place a small strip of plastic between the bagel halves and place in a plastic self-sealing freezer bag. When you're ready for a bagel, they'll come apart easily, ready to pop into the toaster/oven and enjoy.

Makes 8 bagels.