Here is my second California try at replicating boiled New York bagels. Readjusting my formula for levain, I got these; proper bagels made west of the Hudson. Despite local hard water and all other issues, they came out fine. Leaving me wondering this - what inspired all this bagel angst and hub-bub? As they say in Queens, "yo, what's up!"
Whatever. All I know is that baking (or boiling) in California, I got a solid bakers dozen bagels from whole wheat to white to a touch of rye. Hey, foodies, what do you got to say? Here's what I say, "wherever you make 'em, make 'em good, and make mine with a shmear."