I too make bagels on a regular basis and love, love, love your KA Sir Lancelot flour. I usually put a cup of white whole wheat flour in with the starter to add a bit of fiber. I mix them in my Zo but do it on the manual cycle kneading for 15 mins. and rising for only 30. I then shape them and put in the refrigerator overnight (the flavor really improves). I do boil them but use a chinese strainer so have no trouble turning them. When I put them in the oven I throw a few ice cubes in too for steam. I grew up in New Jersey and know real bagels. These are as close as I have been able to come to my childhood memories. I don't even ask my daughter to bring a dozen from Long Island when she comes to visit any more! Thanks for your great flours and other ingredients. I am forever a customer.

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