Ruhlman has a guest poster, a professional baker from North Carolina, give his bagel recipe. It's slightly different from the Reinhart one I've made, but not in very substantial ways. The important thing here is simply that making your own bagels is really quite easy and the result is substantially better than what you find at most bakeries (at least in New England) and certainly any grocery store I've been to. Totally worth doing (on a snow day perhaps?), and if you follow Ezzell's recipe he even suggests substituting molasses for malt powder still produces good results, so you might have everything you need in your pantry already.
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