Bagels--Could this be it?

After reconciling ourselves that a decent commercial bagel could not be found within 50 miles, NJ and I have been "experimenting" with various recipes and formulas for over a year. (Well, truth be told, NJ did the experimenting and I helped with the tasting). Over time, we've tinkered with the dough consistency, rise times/temps as well as the types and brands of various yeasts to get the proper "chew". We remain hopeful our quest is almost over.
Here is our latest effort, and bagel snobs should be outraged at the addition of cinnamon and raisins!

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Those look beautiful! Bagels started showing up in local bakeries several years ago in Redding. I thought they were awful things and wondered why anyone would want one. As time went on, the local supermarkets started baking them. There was so much to choose from; jalapeño and cheese, raisin and cinnamon, chocolate chip, onion, and so on. I started loving them, especially the ones made by our local Raleys. They were moist, big (we split one) and very tasty. We still buy them when the mood hits, usually one of each flavor and freeze. They freeze beautifully.

I recently saw a flavor that was new to me: French Toast. I gather it is an egg bagel with added maple syrup.

Are you going to share your "recipe"?

Are you going to share your "recipe"?

Yes, I'll post it as soon as we're comfortable with the results. Each batch turns out better than the last (the first two or three were pretty awful, edible but not a good bagel). I think this latest batch has the right crispness to the crust as best I can tell from tapping on them. Also, these appear to be less dense than previous efforts from the heft of them.. I'd try one now, but I'm forbidden to eat between meals by SWMBO, and there is no way to determine their chewiness without chewing on them. Meanwhile, if you wanna try a pretty good recipe try this one by Celia.

http://figjamandlimecordial.com/bagel-making-tutorial/