Breadmaker Bread-or Bagels!

Place water into breadmaker pan and sprinkle sugar and yeast into it. Allow to stand while combining other ingredients in bowl. Add these to the warm water mixture and set machine for 1 1/2 pound loaf cycle. Add sunflower seeds & pumpkin seeds (or other nuts, etc.) toward the end of the kneading phase. If available on your machine, a 2-hour cycle works quite well. Measure out dry ingredients for a second loaf (mix!) at the same time. To make bagels, divide kneaded dough (which has been allowed to rise 30 min.) into 12 pieces (very stretchy, so may need to cut with a sharp knife). Shape each piece into a ball, stretching the "skin" around it as much as possible to make a smooth surface. Cover & let rise until doubled. Gently (this is a trick!) pull and press a hole in the middle of each bagel. Rest a little longer & bring 3 quarts of water to a boil, adding a little malt syrup or sugar (ugh!). Reduce heat to a simmer and preheat oven to 400 degrees. Gently lower each bagel into hot water & simmer 1 min., turning over in middle. Place on baking sheet, greased and/or sprinkled with cornmeal. You may sprinkle bagels with poppy seed, onion bits, sesame, etc., as well as an egg-white glaze. Bake until done, maybe as long as 25-30 min., though these are smaller than the recipe from which I took these directions.