Bagels the next day
I was trying out the recipe from Nancy Silverton’s Breads from the La Brea Bakery but did not follow it exactly.
It called for a white starter but I used my regular whole wheat one. Then I apparently got flustered and reconstituted it with white flour. This left me with not enough white to complete the bagels so I used some whole wheat to finish them. The recipe called for powdered milk which I don’t have, so I put some milk in place of part of the starter. I used our small handheld mixer with dough hooks but that is not the same as a professional one like they probably used at the bakery so I could not do the flour precisely as they said. I added some to the work surface and for forming the breads in spite of them saying not to do that. I added an egg glaze to hold the seeds.
In the book, the bagel connoisseur says “it’s in the chew” and I agree. These bagels definitely win for the chew. They may be the best I have ever made in spite of somewhat losing their holes.