Lye Bagels on white
I make bagels frequently using a variation of "The Bread Baker's Apprentice" recipe found @ http://www.thefreshloaf.com/recipes/bagels. My changes amount to retarding in bowl (vs. shaped) and shaping in the morning, and adding lye to the boiling water (great overview of Lye Bagels @ http://www.thefreshloaf.com/node/10877/lye-bagels). So in short - I am learning a lot on here! Anyhow - here are a few pictures of my last batch. I am liking the brown against the white.