Bagels

I started making these pretty obsessively after getting a copy of Peter Reinhart's new book, Artisan Breads Every Day, last month.  They are a little bit of work, but you don't need much lead time--they just need to be started about an hour before bed the night before.  Also, you can have them ready within 2 hrs of waking up, so even on a very busy day you can feed your your bread baking monkey without interfering with the pursuit of knowledge and wealth.

Here they are simmering in the malt liquid:

Here's how they look out of the oven:

And here are the bottoms:

Very tasty and arguably easier than getting in the car and driving the 6 minutes over to Bruegger's.  Here is an abridged version of the recipe for easy reference.