I’m making bagels. I learned from Carla, the owner of Jovial Foods (thanks, Carla!). Coming home it wasn’t as easy as whipping up a batch of bagels because everything is different — the blend of my flour vs hers, the fineness of the grind and even the differences in our sour dough starters. So i’m taking her method and tinkering with my own recipe of flour blends, until i get it right.
I’m getting close. They are chewy on the inside and crunchy on the outside. I’m wondering if they need more salt. Don’t bagels have a hidden saltiness?
Hey you bagel experts, speak up. Its been a very long time since i had a NY style bagel. And i’m going to keep making them until they are really good.