You can make real American style bagels at home with the help of your bread maker. Feel free to put whatever you want on top like cheese or sesame seeds.
I used to work in a Jewish Bakery. You should roll out the dough and then pinch to form a circle. Also, let the bagels rise for at least 1-2hrs after forming, this will enable them to take shape and not look so narly. I think 9 bagels for this amt. of dough is too much. Make 6, so they are big. The flavor was good, and its a fun thing to do with your kids, but I will stick to the bakery. Thanks for the recipe though, it was fun - 04 Oct 2004 (Review from Allrecipes USA and Canada)
This recipe is fantastic! I increased the water to 1 1/8 cups as suggested by other reviewers. We love Panera Asiago Cheese bagels, so I added 1/2 cup shredded asiago cheese to the dough, shaped them, let them rise for 30 minutes (great tip!), boiled them, then topped each with a little more shredded asiago cheese. My husband said if he didn't know I made them, he would have thought they came from the bagel shop! Since the original recipe made 9 large bagels, which are pretty big, I made them again, and divided it to make 12. They were a little smaller, but a better portion for us. I'll be making this recipe again and again! - 02 May 2007 (Review from Allrecipes USA and Canada)
Revised: These were just like the bagels I used to get in Boston. I always double this recipe which means I have to use my kitchen aid instead of my bread machine. I let the dough rise for a 1/2 an hour, punch it down and repeat. After making the bagels into their shape I let them sit for an hour to make sure they are nice and fluffy. I usually get 9 large bagels. I used 2 tbs of molasses in the water instead of sugar. I also used olive oil glaze because the egg had a funny after taste - 31 Jan 2007 (Review from Allrecipes USA and Canada)