PJ, I don't have a round rack that would fit in a pan like that (I'd have to use a steamer basket in a dutch oven, at best), but I do have a nice tall stockpot, and I have a spider I can use to remove bagels and flip them over in boiling water. (I'd never try doing it with any of the things you mentioned—ouch!) If I wanted to boil these bagels traditionally, how much water, non-diastatic malt powder, and time would I use? Thanks! Matt, you need the water at least 1" deep - deep enough that they can float and not touch bottom. 1 tablespoon malt per 4 cups of water. Boil for 2 minutes on one side, 1 minute on the other side; that's the traditional way to boil bagels. Good luck - PJH

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