Put all ingredients into the bread machine to prepare the dough.
Take the dough out when the kneading is done (before the first rising). Divide into 6 to 7 portions. Roll the dough up into balls, and let rest for 10 to 15 minutes. Do not let the dough rise in the bread machine.
Punch out the air with the seams up. Roll into a cylinder.
Stretch the dough until it's about 25cm long, then flatten the two ends with a rolling pin.
Connect the two ends and make a ring-shape. Take care to secure the seams well. Place on top of individual pieces of parchment paper.
Let the dough rise for 40 to 50 minutes (so that it's about 80% risen).
Add 3 tablespoons of sugar (unlisted) into 200ml of water.
In hot water, boil both sides of the bagel for 30 seconds each (this process is called "kettle boil"). I've written some notes on kettle boiling in Helpful Hints. The photo shows the bagels right after it's been kettle boiled.
Preheat oven at 230℃. Lower to 210℃ after putting the dough inside. Bake for 12 to 13 minutes.
Story Behind this Recipe
Because I've been baking plain bagels all along, here's my experiment to make something rather different.
The water in the kettle shouldn't be boiling hot when boiling the bagels. The temperature should be a little lower than boiling so that there are small bubbles rising to the surface. When the sugar in the water sticks to the dough, it gives it a nice glaze, so I think you could use a decent amount of sugar for that. The time for rising is only an estimation. The numbers in parenthesis are the baker's percentages.