My first attempt at Reinhart’s bagels ended with flat wrinkled hockey pucks, so this weeks BBA Challenge was a welcomed opportunity to improve on my previous attempt. I made a whole wheat starter with one cup of rye flour in the final dough, and shaped my bagels in a small two-ounce size, perfect for little appetites. For the toppings, I used Alaea sea salt from Hawaii, poppy seeds, and sesame seeds, and then we left some plain for the boys.
For more bagel inspiration, check out the BBA Challenge photos in the BBA Challenge Flickr photo group.
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