Make the dough in a bread maker. Start the "dough kneading course."
Divide the dough into 5 portions with a scraper, and roll into balls. Place the seams down, and cover with a tightly wrung out kitchen towel to prevent them from drying. Let rest for about 20 minutes.
Place the seams up, and flatten the dough while pressing the air out with your fist. Tightly roll it up from the side nearest to you towards the middle of the dough.
Stretch the dough sideways while smoothing out the surface until it becomes 20 cm long.
Flatten one end, and wrap with the other end. Tightly close the seam. If it's hard to close, apply a small amount of water, then it will be easier.
Arrange them on a baking sheet lined with parchment paper. Let rise in the oven for 30 minutes at 40℃.
Boil water in a pot, and cook the bagels. Place the top surface face down, and cook for 30 seconds. Flip, and cook for another 30 seconds. Drain the excess water, and return to the baking sheet.
Bake in the preheated oven for 20 minutes at 200℃.
Story Behind this Recipe
These are bagels for sandwiches, which you won't tire of.
If the dough is too firm at Step 3, let it rest a little bit longer, or allow the dough to rise for a longer time in Step 6. It will help the dough become chewy, but fluffy. Add 1 tablespoon of malt syrup when boiling the dough. When the bagels are baked, they will be nicely browned, flavourful, and lustrous.