These lean bagels (containing only flour, water, malt powder, salt and yeast) were made with two kinds of yeast: wild and a tiny bit of active dry.
(scroll down for more photos)
They are garnished with poppy seeds and sesame seeds.
Close up view
They're excellent with goat's cheese and red currant jelly.
The bagels are firm and chewy on the outside and soft and chewy on the inside - just the way that bagels should be (or at least I think so...).
Here is an even closer view of the crumb.
to blog from OUR kitchen: I ♥ Bagels - 2006 (includes recipe based on Jo Goldenberg's bagels in "New Complete Book of Breads" by Bernard Clayton & Peter Reinhart's Classic Water Bagels) wild bagels - 2008 (includes recipe based on 2006 recipe but using the wild yeast starter recipe from "Piano Piano Pieno" by Susan McKenna Grant) Beranbaum's bagels from "The Bread Bible" - 2009 (includes recipe based on Levy's bagels in "The Bread Bible")