Whole Wheat Bagel - Thanks, Lumos!
Sending this to Yeastspotting [1].
Click here for my blog index. [2]
This recipe was by Lumos, and was featured on TFL front page a while ago. I stuck pretty close to the original, with the following notes:
1) I used Sir Lancelot High Gluten Flour. I am a firm believer that you can't make good bagels without high gluten flour.
2) I used lye to boil the bagels. I like the unique flavor and texture of crust on lye pretzels, to boil bagels in lye bring the best of two breads together IMO. See here [3] and here [4] for more details about my lye bagels.
Nice tight crumb, and I love the extra flavor ww flour brings in.
This time I kept it simple, but I certainly will try other flavor variations.
Thanks Lumos for a great recipe!