So I've been keeping at it: firing up the oven, dusting my hands (and everything in a three-foot radius of them) with flour, and turning out the usual range of yeast-risen goodies. Having managed to keep the sourdough starter alive, I generally opt to put the "discard" to use whenever I do actually refresh the starter. But for the sake of doing something a little different, I used active dry yeast in my most recent batch of bread: whole wheat bagels.
Note: I adapted the recipe to vegan by using agave nectar instead of honey. I also boiled the dough rings in water with a touch of barley malt syrup, rather than baking soda, because using the latter is more of a pretzel thing (not that I don't love pretzels, of course). The use of white whole wheat flour made these bagels lighter in color and subsequently, deceptively reminiscent of a regular bagel. The photos show the results of a double-batch. Sure, they could look a little better, but they tasted just fine.