I just purchased the barley malt syrup for the boiling step in baking bagels (or, as my very Yankee grandfather used to call them, "Cement Donuts"!). And now that I am posting my intentions, I guess I have no more reason to delay! Thank you for the shaping advice. I learned the roll shaping a couple of years ago (K.A. site, of course), so that is the method I will begin with.

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