Challah bagels, not for purists.
This one is for folks amused by mashups: I had leftover challah dough, and made bagels out of it.
The result is a fluffy, chewy and sweet bagel. Purists would complain that as a bagel, it is too soft, not dense or chewy enough, and wants salt.
On the other end of the spectrum of people I enjoy feeding are those who crowd into the kitchen saying sweet things like "OMG it's so fluffy!" And "Hot fresh baked thing? Yes please." And "did you make these? These are wonderful."
So I'll count this experiment a success.
For info on making bagels, go see the King Arthur website, because I have nothing more to add to their instructions.
For the challah dough, there are so many recipes online. When I perfect mine, I'll post. But I'm not there yet.
For now the short form is: make your favorite bread dough, chill overnight in fridge. In a.m., shape, simmer in sugar/malt solution 30 sec per side, then bake in hottest oven available until internal temp is 200 degrees F.