adventures in bread-making: bagels

Oh how I love bagels. that chewy, wonderful taste.

I have made this recipe twice now and been delighted. it is really worth the saga. Both times I've halved the recipe (that makes about 12 medium sized bagels), I also substitute half the flour for rye. this time I used 1/2 multigrain & 1/2 rye. instead of barley syrup I use backstrap molasses, I am sure thats what adds that "taste".

My favourite topping is smooth ricotta with honey. and a sprinkle of fresh blueberries. I didn't have the latter, but the ricotta & honey was so good.

Tell me, if you're a bagel fan, how do you like yours best?