Made Reinhart's amazing wholegrain bagels--loved them!
I made the multi-grain bagels from Peter Reinhart's Wholegrain Baking cookbook and they were superb! My husband and I spent this past week eating our morning bagels, toasted and smeared with--for me, peanut butter, for him, tofu cream cheese. They held up well and I have half of one bagel left! I will be boiling and baking some more soon--another variation this time. For my multigrain selection I used: rolled oats, flax seed and cornmeal, topped them with toasted sesame seeds and poppy seeds. Excellent. Photo of them on my blog: http://veganthyme.blogspot.com