Last weekend, I tried the new bagel recipe in Peter's bread baking book: The Bread Baker's Apprentice. It was so good. The outside is crusty and inside is soft, especially just after it is baked.
The difference of this one and my old recipe is a overnight fermentation, which might give the bagel more flavor. Next time, I would like to try this one with sourdough wild yeast, sourdough bage. It should not make me disappointed.
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