Sourdough bagels

I used the sourdough bagel recipe from Nancy Silverton's Breads from the La Brea Bakery. They worked out very well -- notable things about this recipe include the fact that the bagels are boiled really briefly (20 seconds) in nothing but water (other recipes I've tried include malt syrup and/or baking soda).

They didn't taste sour -- I guess this is because they spent most of their proofing time in the fridge. And they really got a lot of oven spring. Overall, I like this recipe, but I must say I have a bit of a weakness for the Montreal-ish bagels I make using the Artisan Bread recipe.