These are the densest and chewiest bagels ever. Of course, you can also mix and knead the dough by hand, but be prepared for a work-out!

BAGELS

1-1/4 cups warm water
1 tablespoon malt powder or sugar
2 teaspoons salt
4 cups bread flour (using dip-and-sweep method of measuring)
4 teaspoons vital wheat gluten
1-1/2 teaspoons instant yeast
3 tablespoons malt powder or sugar
cornmeal

Place first six ingredients in bread machine, in the order given, unless your operating manual states another order. Select dough cycle. Press start.

Position oven rack in the center of the oven. Preheat oven to 425 degrees. Form dough into eight bagels. Place bagels on cookie sheet. Cover with damp cloth and let half-proof (i.e. let the dough rise only half as much as you normally would allow for bread), about 10 to 20 minutes.

In large pot bring to a boil three-inch-deep water and three tablespoons of malt powder or sugar. Drop bagels in and boil for one minute. Flip onto other side and boil another minute. Remove from water and place on towel to drain.

Sprinkle cookie sheet lightly with cornmeal. Place bagels on cookie sheet. Bake for 10 minutes. Flip onto other side, and bake for additional 10 minutes. Flip onto other side again, and bake for additional 5 minutes, until both sides are golden-brown. Remove from oven. Makes eight bagels.