Ingredients Needed:
1 pint water
1 1/4 ounce malt extract
3/4 ounce salt

Directions: Combine water, malt extract and salt in a small bowl. Set aside.

Ingredients Needed:
1/2 ounce yeast
6 ounces water

Directions:
In a separate bowl, combine the yeast and water. Set aside.

Ingredients Needed:
2 1/2 pounds bread flour
12 ounces almonds, chopped and roasted
1 gallon water, boiling
4 ounces malt extract

Directions:
In an electric mixer fitted with the dough hook attachment place the flour. While at low speed add the malt-water mixture and combine. Add the yeast-water mixture. Mix for 2 - 3 minutes. Add the almonds. Put machine at medium speed and mix for approximately 5 more minutes until smooth and elastic.

Transfer dough to a well oiled large bowl and cover with plastic. Allow to rest 1 hour in a warm place.

Portion dough into 2 ounce pieces and shape into bagels. Lay on a greased baking sheet. Allow to proof to 1 1/2 volume, not doubled.

To the pot of boiling water add the additional malt extract. Carefully place the proofed bagels into the boiling water for 30 seconds each. Remove with a slotted spoon. Place on a greased baking sheet approximately 1" apart. Bake in a pre-heated 450F oven for 10 -12 minutes until light golden.