I have a new favorite bagel recipe! I usually bake the recipe from Nigella's Domestic Goddess book, but this time I tried Martha Stewart's recipe (Baking Handbook) with great success.
The main differences were malt syrup in both the dough and the boiling water, and longer rising times. Definitely worth the extra effort. These were wonderfully chewy.
Maybe next time I'll try adding some sort of flavoring; although, I really liked the plain ones!
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