Preparation: Divide dough evenly. Shape each portion into a ball. With your thumb, push a hole through the center of a ball. Use your hands (spinning) to make the hole larger. Make sure the hole is quite large.
Lay the shaped bagel on a parchment lined baking sheet. Cover with a damp cloth and let rise.
Parboiling: When the bagels are close to double in size, parboil each one in malted (or sugared) water for about one minute per side.
As one bagel is boiling, sprinkle the most recently parboiled bagel with sesame and/or poppy seeds. When all are parboiled, bake the bagels. Then cool on a rack.
Some of the dough can be used to make apricot braids as well...