I have been trying to get bagels right for almost six months now. And so far it has been a disaster. The other way to look at it is that I have mastered how to make the world's flattest bagels with a surprisingly great texture and chew.
I got on a bagel baking bender because I was reading an old post from the The Wednesday Chef (this is how I kill time) and her bagels looked so bronzed and beautiful that I just had to have them. Which meant I had to bake them because Bombay is a great place for many things like pao bhaji and vada pao but not so much bagels. There is one place called The Bagel shop in a hip suburb that serves really thick, doughy bagels that taste nothing like the real ones.
So, I followed the easy peasy recipe to find my puffed up bagels collapse during the proofing stage. Maybe I over proofed them considering Bombay is hot and humid. I tried again. This time the bagels didn't hold their shape while poaching them in the simmering water. All right, I clearly didn't seal the ends properly during shaping. I tried again. Gaah! Long story short, I have NOT been able to get them to puff up. But I am happy to report that despite all my fuck ups, they taste fantastic!
So, I am going to give these another go. And then another. Or until they finally puff up.