Here goes nothing!

Here's my try at rye and pumpernickel bagels. I adapted the sourdough rye and sourdough pumpernickel recipes in Bread Alone to make bagels. I used high-gluten flour instead of the AP/bread flour in the 20% bran mix. I also made the dough stiffer than for normal bread.

The rye ones worked out great. They passed the 'float test' within 20 minutes of proofing. The pumpernickels are much denser, and haven't floated yet after almost an hour. Once they do, it's off to the frige for an overnight ferment.

Tomorrow, I bake! I'll post the pictures then.

-Joe