Hello... My name is glenn I started baking bread for my family in the late 80s. I always mill the flour and make simple great tasting whole grain bread. 6 years ago, while on a cross country drive, I used the Garmin to stop at 5 Great Harvest Bread Companies along the way in different states. I realized that their bread was no better than mine, but they had much more variety. It was then, I decided I would start baking at home on my off the grid, on 20 acres, place. I started selling door to door in Sandpoint, Idaho and Coeur d Alene. Farmers Market in Sandpoint has been a lot of fun. Since I am from Long Island, I figured it was time to start with bagels. I have read and read on line, and asked questions over the years while in New York. I have watched youtube videos and read books. Now, for the past month I have been experimenting and selling about 100 a week, and they are all different, but they all sell! They are better than what is in the grocery store. But they have not arrived yet. I do not have a way to retard the formed bagels. I am trying to ferment the dough over night in the fridge. I am looking for help on this forum to fine tune my recipe and technique. I am boiling them. And will soon use lye. I just need a stainless steel kettle instead of this aluminum one for the lye. Thanks for reading about me.