These bagels were made following the recipe for "Levy's Bagels" in The Bread Bible by Rose Levy Beranbaum.
All the ingredients were added to the bowl the night before kneading. Beranbaum writes, "During this time the flour will bubble through the flour mixture in places; this is fine."
Here it is the following morning. The starter dough really bubbled up through the flour in the fridge. You can still see the where the flour was placed in the side view of the bowl.(Too bad I didn't take a photo of the bowl when I put the flour mixture in.) When the bowl went into the fridge, the bowl was only about half way full.
I couldn't decide whether to put sesame seeds or poppy seeds on the bagels, so I did half with one and half with the other. Here they are just out of the oven.
I shaped the bagels by making ropes and joining the ends to form rings. Some of the rings broke apart at the par-boiling stage (with molasses and baking soda in the boiling water!). Luckily, it makes no difference to the flavour.
Bagels are excellent with cream cheese and oven roasted apricots.
The crumb of these bagels was a little softer than other bagels I've made. I don't know if it is because of adding a little all-purpose whole wheat flour or if it is the recipe itself. Soft though they were, they were delicious!
Even though I have several bread cookbooks, the pages of them are jammed with hand-scrawled recipes from elsewhere. These are recipes that have not yet made it (as if there's room there!!) into the red and blue loose leaf folders or the brown binder on the shelf above. The photo on the top left was taken in 2007. The photo on the top right was taken in 2009. The large photo shows just two of the four shelves of cookbooks. (And that's not even accounting for all the SAVEUR magazines housed in another room....)