Here's my first attempt following the Dan Lepard recipe. They look a little more like Montreal Bagels maybe i.e. a bit rustic.
On the 'hole' [groan] I was pretty happy with them. I thought they may be too rangy - all hole and not much bagel, but they puffed up swimmingly in the boiling water and oven.
I didn't prove them overnight in the fridge, which I think made them a little less dense and a touch more fluffy than they could have been (funny as that's normally what you're seeking). But there's no doubting that they were chewy and slightly crunchy outside and sweetish and thick within.
Next time I'm going to use Yoric, my sourdough starter yeast, and leave them to prove in the fridge overnight!
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