I kept tweaking it, not only for texture but just as important for me was to make a recipe that wouldn't be so frustrating to make for the average person that wasn't a "baker" or who maybe wasn't used to handling regular dough. In the first 4 versions I made, I rolled the dough into ropes with my hands and formed each bagel. I found it to be messy because this dough doesn't have the same elasticity that dough made with wheat and yeast has. I feared it would make some of you break out all of your bad words (not that I know anything about that) both at me and at the dough. And you certainly wouldn't be excited to make them again. With each of my 6+ versions, I not only tweaked the ingredients but used different pans to see how they baked. Also, when you look at the recipe...just so you know, the teaspoon of apple cider vinegar that is added can not be tasted at all. It is there to react with the baking soda to help lighten the dough. You can make plain bagels, or top with grated Parmesan or Asiago cheese for cheesy bagels or my favorite, add sesame seeds. You could make "everything bagels" or even poppy seed.
One more thing. I have made this recipe 3 times, to use different pans/methods to bake. I made them on a parchment lined baking sheet and they are good but they spread more and are thinner (but just as delicious). I made them in my deeper USA Pan 6-well mini-cake pan and they are good but it contains them so much that they are thicker, and closer to hamburger buns. My favorite result was using my Chicago Metallic Professional 6-well muffin top pan. The reason I preferred this pan was it has the shallow wells that help contain the spread, but since it doesn't have deeper wells, it allows them to spread a bit and brown and it produced a not too thick/not too thin bagel that could be sliced in half more easily. These bagels are not the 1-1/2" to 2" thick bagels of your wheat eating days. But you will find them very satisfying and delicious. I hope you give them a try and let me know what you think. Check out the recipe and photos below. Enjoy!