Homemade Bagels (browning issue)

[mary_greenman]

So I've been working on a bagel recipe, and just recently found a satisfying size rather than what my recipe called for. My problem, is that I can't seem to get my bagels to brown without burning the toppings. I thought about brushing the tops of the bagel with oil or butter but usually when I put them in, they're still wet from being dropped into boiling water. Any thoughts?

Also, if I were to make the bagels without the hole (for sandwich purposes), would they still be considered bagels or something else?



P.S. I'll post the recipe as soon as I solve this issue.