New York Bagels V2
Oh wow. Well, these turned out pretty, didn’t they?
I used the same recipe as before, but they came out more chewy and not as fluffy. I used a different flour, and also followed the directions better, which had its good and bad points. I cut the dough off for the “snakes” to make the bagels which was more effective, but I also let it rise for 20 minutes, and my house is a bit cold so it didn’t rise as much. I also used a slightly different flour, which I thought was a “right” flour (type 00) but the fine print said it was for pasta, so I’ll go back to the “bread flour” next time.
I give these a 7 out of 10.