Bagel with plenty of roasted barley malt flour
Bagels ended very dark due to too much roasted barley malt flour. I added 10g for the 300g bread flour (for 4 bagels).
Process is from http://www.thefreshloaf.com/node/25154/hand-made-bagelsreally
Because of their color, they really look like s*** when I pre-shape them into 10 inch rolls. :)
Updated post with crumb shot: