1 package active dry yeast
2 cups warm water
1/4 cup natural-flavored instant malted milk powder
2 tablespoons sugar
2/3 tablespoon salt
5-3/4 cups bread flour
Place yeast in a warm bowl and add the water, stirring to dissolve. Add malted milk powder and sugar and stir until dissolved. Add salt and flour. Knead into a stiff dough. Turn the dough out onto a lightly floured board and knead until smooth. Shape the dough into a ball and place it in an ungreased bowl. Cover with plastic wrap and let rise in a warm place until double in bulk.
Punch the dough down and divide into 16 equal portions. Roll each portion into a ball. Pierce the center of each ball with thumb and index finger. Using fingers, shape each ball into a ring like a doughnut. Put the bagels into 2 quarts of boiling water with 1 tablespoon sugar and cook one minute on each side. Remove from water and drain on towel. Place the bagels on an ungreased cookie sheet and bake in preheated 400F oven for 15-17 minutes or until lightly browned. Cool on wire rack.