Bagels, the perfect antidote to an overdose of sticky, tempermental sourdough ryes. They may not be the prettiest bagels to ever come out of the kettle, but YUM! I don't know why I didn't try these sooner. These are going to replace english muffins as my "easy, little, single-serving bread" of choice... at least for a while. The simple fact that there is nothing sticky going on makes them a breath of fresh air.
They are 100% whole wheat, straight out of Reinhart's Whole Grain Breads. I didn't have any barley malt syrup, so I used dark, local honey, but I will definitely be picking some up for the next batch.
I'm eager to try different additions to the boiling-water. For this batch I used baking soda and a little molasses just for the heck of it, but that didn't seem to get me a very bagel-like crust. Not that I'm going for any kind of serious authenticity here! Not really in my nature to stress about that, and besides, I wouldn't know an authentic bagel if it jumped out of the oven and sang "New York, New York."
-Marcus
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