I've made bagels before but I had to share this with you:
True bagel success. Using the recipe for water bagels from King Arthur flour I made some this morning. I don't believe I'll be using my old recipes again. This particular batch used a product called non-diastatic malt powder and I followed the recipe on the package, which differs only from the online version in that the latter calls for instant malted milk powder. This may alter the results but, judging by the rave reviews, you'll be pleased either way.
These don't taste exactly like deli bagels and this may have something to do with my letting them rise for 20 minutes before they were boiled. I like a dense, chewy bagel when eating with cream cheese or lox or other toppings; however, the majority of these will be turned into eggwiches and I wanted something a bit more bready.
These are awesome. They are easy to make, don't take up as much time as you'd think, and the end result is well worth the effort. I am beyond thrilled with these and would love to hear if anyone else gives them a try.