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Have liquid ingredients at 80ºF and all others at room temperature.
Place ingredients in pan in the order recommended by manufacturer.
Select dough/manual cycle. Do not use the delay timer.
Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball.
If it is dry and stiff, add water, ½ to 1 tablespoon at a time.
If it is too wet and sticky, add 1 tablespoon of flour at a time.
When cycle is complete, continue with next step.
Turn dough onto lightly floured surface; punch down to remove air bubbles.
Divide dough into 4 equal parts and each part into 3 equal pieces.
Shape each piece into a smooth ball.
Poke a hole in the center with a finger. Pull dough gently to make a 1 to 2-inch hole.
Place on parchment paper or silicone-lined cookie sheet. Cover, let rise for 15-30 minutes.
Water bath: In a large pot, heat water and sugar over medium heat to a boil.
Preheat oven to 375ºF.
Place a few bagels at a time in the boiling water. Cook 1 ½ minutes on each side (3 minutes total).
Remove with a slotted spoon and place back on prepared cookie sheet.
Brush tops with 1 slightly beaten egg white; sprinkle with poppy or sesame seeds if desired.
Bake in oven 20 to 25 minutes or until golden brown.
Let cool on wire rack.
Serve with your favorite spread.