Bagels

Another Bertinet recipe - and a winner.
I made these bagels almost a year ago (! ) and was more successful this time round (see previous bagel attempt).
Instead of dipping the bagels into seeds when they just came out of the boiling water, i scattered the seeds on top of the bagels - this gave better coverage.
Also my oven seemed to be hotter this time round and the bagels came out lovely and golden.
I struggled to keep the hole in the middle - despite feeding a rolling pin through the dough balls as instructed - so that when cut some looked like rolls :) not very bagel-like. But the texture was good and chewy, with a nice crispness on the outside. Good result.