4 cups all purpose flour instead of bread flour
1 tablespoon Barley malt syrup used instead of malt powder
We made bagels from scratch. We are almost as impressed with ourselves as we are with the results.
Sponge stage. We set this up in a few minutes and then went to the gym and went to a movie (All the King's Men - it was pretty good, too). When we got back, it was perfect and ready to be made into dough. We used the stand mixer, and it was exceedingly simple.
After the dough cures in the refrigerator overnight, the bagels are ready to cook. Step one is boiling in water with a tablespoon of barley malt syrup and a teaspoon of baking soda, one minute on each side.
This is the part Vivian really likes: adding seasoning on top of the boiled dough before baking. Note: the foil was a bad choice. A little vegetable oil on the pan is a better way to go, or parchment paper if you need to keep the dough off the pan.