My whole family loves bagels, and these are not only cheaper than the bought ones, but I know what's in them. We love them halved and toasted, and topped with cream cheese and jam or cinnamon sugar, or with ham and cheese melted under the grill :-)
As I've mentioned before, I have carpal tunnel so kneading is difficult for me: hence the bread machine. Of course, you can use this recipe without the bread machine, just knead the ingredients for 10 minutes and leave to rise until doubled in size, as you would for a normal loaf of bread, and then continue with the recipe.
350ml tepid water
1.5 tsp salt
1.5 tbs granulated sugar
500g (1lb) strong white flour
2 tsp dried yeast
1. Add ingredients in the order listed to the pan. Fit into the bread machine and select the "dough' setting. Start cycle.
2. Remove dough from pan when the bread machine cycle is finished. Knock back and leave to rest for 10 minutes. Cut into 8 pieces. Shape each piece into a ball by rolling lightly between your palms. Form each ball into a ring by inserting a floured finger into the centre of each ball.
3. Work the finger in a circle to stretch the dough and widen the hole, until the hole is around one third of the diameter of the bagel.
4. Place the bagels on a lightly oiled baking sheet, cover with a damp towel and leave to rest for 10 minutes.
5. Meanwhile, bring a large pot of water to the boil, then reduce heat to simmer. Using a perforated skimmer, lower bagels into the water in batches of 2 or 3 at a time. Boil, uncovered, until they rise to the surface (about 1 minute), turning them once.
6. Remove from the water using the skimmer, leave to drain. Transfer to a lightly oiled baking sheet, and bake in a preheated oven at 220'C (425'F) for 20 minutes, or until golden. Leave to cool on a wire rack.
From Bread, by Treuille and Ferrigno.