March 10, 2021 at 12:16pm

The second baking sheet to protect the toppings was a game changer for me. Thanks. I used brown sugar because I didn't have the malt on hand. While the egg wash helped, the bagels didn't get as dark as I would like. Is it ok to add some baking soda to the water bath (as you would for pretzels or pretzel rolls) to get the golden crust? Thanks for another great recipe.

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