720g (4 3/4 Cup) white bread flour plus more if necessary
12 g (1 TBSP) Malt Powder
8g (1 3/4 tsp) Salt
50g (1/4 Cup) Honey (FOR SIMMERING WATER)
Toppings ideas
Traditional is seasame seed
Everything
Poppy Seed
Directions
Set machine program to dough
Check Freshness of yeast: Add warm water, yeast and sugar to the bread mixer. Set to stir a few times and then pause the mixer. The mixture should start to bubble. If bubbles do not occur after 10 minutes your yeast is bad. Use new yeast
Add the rest of the ingredients and let the bread machine finish the kneading of the dough. If the dough is still sticky to the sides of the bread machine pan add a little more flour
Let rise in bread machine for 20 minutes
Fill a wok half way with water or another large pot. Add Honey and bring to boil.
Reduce heat to a simmer
Preheat oven to 425 °F
Remove dough from bowl and weigh it. Divide weight by 12 this will be how large each bagel should be.
Place dough on a clean work surface.
Cut away an 1 bagels worth of dough and weigh it for precision
Roll out the dough to about a half an inch in diameter
Wrap the rolled dough around your hand and seal the two ends of by rolling the overlapping pieces against your palm and table.
Place shaped bagel on a floured surface
Simmer all Shapped bagels in the honey water for 3 minutes. 1.5 minutes on each side.
Remove from water. Let cool for 30 seconds to a minute.
Dip bagels in toppings. The sweet water will make the toppings stick. Cover both sides of the bagel completely.
Transfer to a baking sheet lined with parchment paper and bake for 11 minutes.
After 11 minutes filp the bagels and continue baking for another 11 minutes
Samantha 
