Step 1: Dough Cycle: Add all ingredients except the malt syrup (for boiling) to your bread machine pan in the order recommended by your manufacturer. Select the "Dough" cycle and start. Let the machine knead until the dough is smooth and passes the windowpane test — about 1.5 hours total including the first rise. Well-developed gluten is what makes bagels chewy and tall.

Step 2: Divide and Shape: Turn the dough out onto a lightly floured surface and divide into 8 equal pieces. Roll each into a smooth ball, cover, and let rest for 10 minutes. Poke a hole through the center of each ball and stretch into a ring shape (like a donut). Make the hole slightly wider than you think — it will shrink during proofing and baking.

Step 3: Second Proof: Cover the shaped bagels with a clean kitchen towel and let them proof for 20 minutes until light and puffy to the touch. This step determines whether your final bagels are airy and open or dense and tight.

Step 4: Boil: Bring a large pot of water to a boil and stir in the malt syrup (or honey). Working in batches, boil each bagel for 30 seconds per side, then remove with a slotted spoon. This step creates the shiny, chewy crust — skip it and you'll end up with plain bread rolls, not bagels.

Step 5: Bake: Transfer boiled bagels to a lined baking sheet. Sprinkle with sesame seeds or other toppings if desired. Bake at 200°C (400°F) for about 20 minutes until deep golden brown. Tap the bottom of a bagel — if it sounds hollow, it's done. Let cool on a wire rack — they'll continue to set and become chewier as they cool.