I read the recipe carefully this time, so I wouldn't do a major screw up. And of course, I could not make just a plain old bagels. First, I subbed half whole grain flour because I don't do white if I can help it. To make up for the loss of gluten, I added 4 tsp. of vital wheat gluten the mix. I didn't get the rise I wanted in an hour, but it seems like that is the trend with me right now. Wondering if my house is too cool, or my yeast is on its way out???
One last thing, I did not bake for the initial 25 minutes it called for, but reduced it to 20, because it was getting a bit too brown for my liking.
For this recipe, buy the book.... or you check our host Heather's website.