I’ve been making bagels successfully for years using the King Arthur recipe, but I thought I’d give the Breadtopia recipe a shot, and that’s my result, burnt bottoms. In hindsight, I can see why. The recipe doesn’t tell you how much water to boil, so the ratio of malt syrup (2-3 TBS) to water is iffy. In my case, 2-3 TBS of malt is way too much.
I don’t know if baking on a cookie sheet made much of difference, it shouldn’t. 500 degrees seemed to cook the bottoms a hell of a lot faster too.
Disappointed with the Breadtopia recipe, going back to the King Arthur recipe.