in this world like a chewy bagel -
with cream cheese and lavished with lox.
Bagels join the melting
pot of ethnic foods Americans
their own. Yet they remain unique in the realm of yeast
breads. A lot of kneading
makes them chewy, and boiling
them in barley malt syrup gives them their shine. Pile on
the seeds, salt or onions - and mazeltov!
in the order listed. All ingredients
must be at room temperature.
4 teaspoons active dry yeast
3 cups bread flour
% tablespoon salt
1 teaspoon barley malt syrup
2 tablespoons poppy or sesame seeds (optionaO
1 1/4 cup plus I teaspoon water
 Press SELECT for Multi-Logic
Program. The Kneading
light will flash. Press VH or AM to program
Kneading time of :15 (1st Kneading and 1st Rising are
The Rising light will flash. Press VH or AM to program
2nd Rising time of: 0. Repeat this step once again to
Baking time of: 0. Press Multi-Logic Program
to lock in the new program
times. Press START. Dough
will be ready for hand shaping,
rising and baking in
1 hour and 30 minutes.
 Bring 3 quarts water to boil in a large pot. Stir in
barley malt syrup.
 Remove dough from Bread Machine; place on a lightly
floured surface. Cut dough into 9 equal pieces. Roll
each into a smooth
ball. Flatten balls, and poke a hole
in the middle of each with your thumb.
Next twirl the
dough to enlarge the hole and even out the dough
around it. Cover bagels with a kitchen
towel, and let
rest for 10 minutes.
 With a large metal spatula, carefully transfer
boiling water, three at a time. Let boil for 1 minute,
bagels over midway. Remove bagels from
water with a slotted spoon and drain briefly on a clean
towel. Transfer drained bagels to baking sheets
with corn meal, four to five bagels per sheet.
 If desired, glaze tops of bagels with egg white and
sprinkle with poppy or sesame seeds, course salt
dry onions. Bake bagels in
oven for 20 to 25 minutes,