At first, the dough was hard, literally. I was sure this wasn't going to work out for me. But after letting it rest and then forming the bagels, the dough seemed ok. The next day, the bagels were boiled, sprinkled with a variety of toppings then baked.
Fresh out of the oven, the bagels smelled awesome. When I took my first bite, I was in heaven. The crust was crisp and the interior was dense and chewy—just what I was looking for. I'd say these are more akin to NYC bagels, but I think that if I make them flatter and add extra honey to the dough, these could easily transform into Montreal-style bagels.
My favourite topping was the combo of caraway seeds, Maldon sea salt, dehydrated onions, poppy seeds and sesame seeds. All that was needed was a generous smear of cream cheese.