Those do look good. Are you planning to move to Montreal to go into the milk kefir bagel business in competition with Fairmont or are you moving to California to work for and teach Chad Robertson how to make milk kefir doughs, including milk kefir bagel doughs ?
Can you tell us what changes you made to the recipe you used?
Thanks for saying the Fairmont bagels look good. Since I am using the milk kefir in experiments for pizza dough and the Tartine Bread last week, I also wanted to see how the milk keifr would work out when trying to make bagels. When I mixed the dough yesterday, I thought I could make the bagels last evening, but the dough wasnít ready. It had only bubbled some.
The changes I made to your formula you set-forth, was I divided it into 1/4, I still used 2 eggs, used KAAP with durum flour, added 39 grams milk kefir right out of the refrigerator. I wanted to see if the milk kefir that was refrigerated for a couple of days would still leaven the dough. I started out with 103 grams of KAAP flour and 53.76 grams of durum flour. I saw that dough was going to be way too sticky, because I added all that milk kefir. I then kept adding durum flour (I think in total the added flour was 100 grams or a little more), until I thought the dough felt okay. It was still sticky. At least I got a bakers dozen out of this formula. Since it has worked and I really like these bagels, I will try making more, the next time.
I know I wonít be moving to Montreal to be in competition, with Fairmont bagels. I am also sure Chad Robertson could teach me many things, but at least I might understand a little more about milk kefir than he does. Scratch moving to California, too. I am getting to old to move anywhere.
I also like learning about naturally leavened baked goods. I donít know if anyone has made milk kefir bagels before, but Marc was the one that inspired me to try his recipe.