I've had homemade bagels on my list of things to bake for months and months, but just haven't gotten around to it. This past weekend I went home for Martha's birthday, and brought her the latest book from Zoe Francois and Jeff Hertzberg, the authors of our beloved "Artisan Bread in 5 Minutes A Day." Their latest book is "Healthy Breads in 5 Minutes a Day," which focuses more on whole grains, vegetables and other healthy ingredients.
Anywho... back to bagels: there was a whole wheat bagel recipe in the new bread cookbook that used the basic whole wheat bread dough recipe, so Martha and I gave it a try. Pretty tasty!
Martha and I made the mistake of cooking the bagels on parchment paper on the baking stone... we should have pulled the parchment out earlier so the bagels would be directly on the stone, because the bottoms of the bagels were a little raw/mushy. Next time. Perhaps an egg wash would be good, too, to get the shiny coating that bagels normally have.