Bagels

I haven't made bagels for many years, so this was a good refresher course.

This dough is much drier than regular bread dough.  It gave the old KA a work out!  The dough is divided into a bakers dozen and rolled into logs.  These are then formed into rings and refrigerated over night.

The following day they were given a short proofing, boiled, and then baked.

The crumb was good, but I found the texture to be a bit too airy for a bagel.  On the next try I will try developing the dough a bit more to get better gluten formation.  I may also under bake them a bit.  We usually toast them, and they were a little too crunchy after that.  They were good fresh or microwaved, however.