Add all dough ingredients to pan of bread machine in the order listed. Set bread machine to dough cycle, and press start. While the dough is kneading adjust flour or water as necessary to produce a stiff dough.

Line two baking sheets with parchment paper; lightly grease. Set aside.

Transfer the dough to a floured work surface. Divide into eight pieces roughly 3.5 ounces each.

Working with one piece at a time, form dough into a smooth, round ball. Place the balls on floured surface. Cover the balls with plastic wrap, and let them rest for 30 minutes. They'll puff up very slightly.

While the dough is resting, prepare the water bath by heating the water, malt syrup, and sugar to a very gentle boil in a large, wide-diameter pan. Preheat oven to 425° F.

Use your index finger to poke a hole through the center of each ball, then twirl the dough on your finger to stretch the hole until it's about 1-inch in diameter. Return to floured surface.

Transfer the bagels, several at a time, to the simmering water. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 2 minutes, flip them over, and cook 2 minutes more. Using a skimmer or strainer, remove the bagels from the water and place them on the prepared baking sheet. Repeat with the remaining bagels.

Bake the bagels for 20 to 25 minutes, or until they're as deep brown as you like, turning them over about 15 minutes into the baking time (this will help them remain tall and round). Remove the bagels from the oven, and cool completely on a rack.

Yield: 8 New York Style Bagels.