For the last week or so I have been experimenting with Bagel recipes, trying to get comfortable with one. I've been using Hamelmans at 58% hydration and Reinharts which is a little higher. Today I made a batch of PR's mix that was modified for egg yokes. Some were topped with poppy seeds, some with onion chips and a few plain. I have been baking on a stone at 500F in the middle rack. I had purchased 10 Lbs of All Trumps from NY Bakers and I must say I really like it. Nice crispy crust and chewy and a little open crumb. Delicious.