Please water, barley malt syrup, flour, salt and yeast in your bread machine and put it on the dough cycle. Be sure to check the dough a few times in the beginning of the cycle to make sure it isn't too dry. You may need to add a tablespoon or two of water.

Once your dough cycle is done, divide the dough into 8 equal pieces. If you want smaller bagels, you can divide them into 10-12. Keep in mind, your baking time will be shorter.

Allow the dough to rise after shaped for 30 minutes.

Roll each piece a smooth, round ball. Cover with a towel or plastic wrap, and let them rest for 30 minutes. They'll puff up slightly.

While the dough is rising, prepare the water bath by heating the water and barley malt syrup to a boil in a large pot. Preheat your oven to 425° F.

Return to the dough balls. Poke a hole through the center of each ball, then stretch the hole until it's about 1 1/2" to 2" wide.

Transfer the bagels, a couple to a few at a time, to the simmering water. 

Boil the bagels for 1 minute, flip them over, and boil 1 minute more. Remove the bagels from the water and place them back on the baking sheet. Repeat with the rest of the bagels.

Bake for 20 to 25 minutes, or until they're golden brown. Remove the bagels from the oven, and cool completely before cutting. Enjoy!