Montreal Bagels

These are almost there... they're so close that I can just about see they could be a substitute for getting 'real' bagels from an actual bagel restaurant. Of course if I lived in a town with real bagels, I wouldn't be trying so hard to do them at home. But that's another story...

Some notes: they're not chewy enough. I used bread flour (they recommend all-purpose), but still not chewy like the real thing. Secondly, they're a bit small. As written, they're tiny things - half the size of what I'm used to, so I doubled it.

The real secret here is using a baking stone - it browns them very nicely and they look just like authentic wood-oven bagels. I tried them out on a friend from Montreal, and she was impressed. Not that they were as good as Montreal bagels, but that I'd come close at home.