Bagels Redux: New and Improved!

This time I tried Smitten Kitchen's bagel recipe.  Smitten Kitchen is, fwiw, my favorite web-based recipe source (I have her cookbook now, and there is much fabulousness therein).  Why am I trying to be bagelish when you can go buy stuff down the street?  It's process, and I sometimes get a little obsessive about process.  I forgot to take pictures in the earlier part of the process, but here's the later stuff:
I forgot to take photos of the sponge, mixing, kneading, or shaping phases, but here are the bagels in the fridge, proofing overnight. Shaping was much improved this time.
And here they are, boiling.  One of the new things: malt syrup in the bagels and in the boiling water.
Bagels, boiled, drying a bit.
Bagels, boiled and seeded, waiting to be baked.
Bagels baking.
Poppy seeded bagels.
A few caraway bagels (because I love caraway seeds) and the rest plain.

And of course, we have tried one.  And lo, they are tasty.  Now: shower, farmer's market, Chores, etc.  How's your Sunday going?


PS: Special to Chaz--Whole Foods has malt syrup!