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@jennifer.garner : You win some, you lose some. I squeaked out a W today. 🤗🏆👵🏼 . Base recipe by @melskitchencafe, water bath brought to us by @realbakingwithrose Ingredients: - 1/2 cup unbleached bread flour - 1/4 cup cool water - pinch of instant yeast - 4 cups unbleached bread flour - 1 1/4 cups cool water - 1 3/4 teaspoons salt - 1 1/2 teaspoons instant yeast - water to fill a 10” diameter pan about 1” deep - 2 tablespoons molasses - 1 teaspoon baking soda . Instructions: 1. Combine the starter ingredients in a medium bowl, cover, let rest at room temperature overnight. 2. Next day, combine the puffy starter 💁🏻‍♀️ with all of the dough ingredients and knead - by hand, electric mixer, or bread machine - to form a stiff but not dry dough. Since we’re using a high-protein bread flour here, you might notice it takes a bit more effort and time to develop the gluten. Place the dough in a lightly greased bowl, cover, and set aside to rise for an hour. Gently deflate the dough, and let it rise for another 30 minutes. 3. Transfer the dough to a work surface and divide it into 12 pieces. Roll each piece into a smooth, round ball. Cover the balls with plastic wrap and let them rest for 30 minutes. They’ll puff up very slightly. 4. While the dough is resting, prepare the water bath by heating the water to a very gentle boil in a wide-diameter pan. Add the molasses and baking soda. Stir. 5. Use your index finger to poke a hole through the center of each dough ball, then twirl the dough on your finger to stretch the hole till it’s about 2 inches in diameter. Place each bagel on a lightly greased or parchment-lined baking sheet, and repeat with the remaining pieces of dough. 6. Transfer the bagels, four at a time if possible, to the simmering water. Increase the heat under the pan to bring the water back up to a gentled simmering boil, if necessary. Cook the bagels for 2 minutes, flip them over, and cook 1 minute more. Using a skimmer or strainer, remove the bagels from the water and place them b