While the dough was rising, I did some additional Internet research that led me to believe that the recipe I used was a bit unusual in that it did not call for barley malt, and did not call for an overnight proof in the fridge. Still, I’m very pleased with the results. I substituted bread flour for all-purpose, and added a tablespoon or two of honey to the wet ingredients. The little Whatsits were beyond pleased with the results, and I don’t think they were half-bad, either.
So, anyone else make your own bagels? Tips? Recipe pointers?