I love bagels!! I even worked at a bagel place in college and I still want to eat them after eating them all the time for 2 months straight! (I only worked there for 2 months or I would have kept eating.)
These were time intensive, but not too labor intensive (especially if you use a mixer). I refrigerated mine overnight and I should have used a bigger bowl because the dough had a mind of it's own by morning. There were a few things in the recipe that I wondered how important they were, like the ice in the bottom of the oven (to create steam)? I did it anyway (using a pan) but didn't notice a difference between these bagels and others I've made so I'd probably save myself that trouble next time. I think spraying the oven with a spray bottle might be just as effective. I also just baked both pans of bagels at once and rotated the baking sheets halfway through. I didn't want to repeat the process of boiling and baking because I am lazy. I also didn't bother with the oven turning off and whatever else there was at the end of the recipe, I just took them out when they were done, let them cool slightly and ate them.
My family loved them, Calvin ate 4! They were quite a hit.
If you'd like to see what the other TWD bakers did this week, you can go HERE to get to their links.