Oh how funny to see this posted today! Just yesterday I combined the recipes for A Dozen Simple Bagels (portioned out some flour, water and a pinch of yeast for an overnight starter) and the recipe off the bag of Sir Lancelot (the actual ingredients I used) to make bagels! The result is almost the same as you just posted, even the weight of each of the 12 dough balls (76 grams)! I didn't have non-diastatic malt so I used brown sugar. I also don't have any Sir Lancelot, so I added vital gluten to bread flour to approximate the SL flour's protein level. Best bagels I've made to date! I need to order some KASL and some non-diastatic malt powder.... Great Baking Minds think alike, Michelle... PJH

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