Beer Bagels

These delicious bagels are from Cooking Light magazine. 

I used a mixture of sesame seeds, garlic powder, dried onions, salt, and fennel seeds for the topping.  Brown beer (I used Leffe Brown Ale) is used to act like malt syrup; some beer is mixed into the sponge, and the rest of it goes into the boil water.  These come out crispy, soft, and chewy.