The shaped dough gets a dip in boiling water, in this case made alkaline with baking soda, and can be sprinkled with a topping to complement the delicious bagely flavour.
For my toppings, I used sesame seeds, nigella seeds, and Hawaiian black sea salt crystals. Next time I would go with the egg wash, I think Peter was optimistic about the small seeds being able to stick without it.
Although I didn't follow Jude's version of Peter's Whole Grain Bagels exactly, I was greatly influenced by his changes. I used whole wheat flour and 100 grams of dark rye. I would have used even more rye but I got carried away with the whole wheat.
Next week: Brioche and Brioche Relatives!