1 1/8  cups          water -- lukewarm
   2      cups          white bread flour
   1      cup           wheat flour
   3 1/3  tablespoons   brown sugar
   2      tablespoons   gluten
   1      teaspoon      salt
   3 1/4  teaspoons     active dry yeast
1.  Insert ingredients in bread machine according to manufacturer's
instruction
s.  Remove the dough from the machine after the first knead - approximately
20 
to 30 minutes. 
2.  Place dough on a floured surface.  Divide into 8 parts.  Form balls,
gently
 press thumb through center of ball and slowly stretch into bagel shape.
3.  While bagels rise, bring three quarts of water and one tablespoon of
sugar 
to a rapid boil in a large saucepan.  Drop test dough (see hints below).
4.  Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. 
Boil on
  each side for  1/2 minutes.  Remove and cool on rack 1 minute, brush with
 egg 
and sprinkle with sesame or poppy seeds, if desired.
5.  Bake at 400 on a baking sheet sprinkled with cornmeal, until golden -
appro
ximately 15 minutes.
** Bagel Success Hints
** When forming the bagels, set aside two 1/4" balls of dough.  When
the bagels
  have doubled in size, drop the test dough into boiling water.  The dough
 shoul
d pop to the top right away.  When this happens, it is time to boil the
bagels.
** A quick spray of non-stick vegetable coating on the top of the bagel may
be 
substituted for the egg wash.
** To make bagel sticks, cut bagel before rising and lay out in a straight
line
.  Roll sticks in a combination  of sesame and poppy seeds with a pinch of
garl
ic powder.  Let sticks rise, boil, and bake as described in the above
direction
s.
** To make bagel chips, slice leftover bagels horizontally into thin
slices.  B
ruish with butter or margarine on one side.  Lay (butter side up) on an
ungreas
ed cookie sheet and bake at 325 for 12-15 minutes until golden brown and
crisp.