Best bagel recipe I've tried. My New Year's resolution was to prepare more of our everyday foods from scratch and to buy locally produced products (and organic, if the budget allows) so a few changes were made. I used an organic, stone ground all purpose flour from a local mill, minimum milling protein of 13.5% so I figured it would work. It did, beautifully. We cannot get non-diastatic malt in Canada so I used brown sugar. After tearing through my cupboards I couldn't find a rack to fit my pan so I boiled the bagels. They turned out so good that I doubt I'll go buy a rack just for this purpose. Thanks for the blog instructions with all the pictures, it's what draws me in to try these recipes.

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