(I just found this forum. It's my new home! It's different to navigate than other forums I'm on, so forgive any confusion...)
My recent obsession has been making bagels. But every time, every recipe, every modificaiton, I have the same problem. They stick to the pan, meaning torn up bagels and a huge mess to clean up.
I read a few of the bagel threads and didn't see anything about this.
What I've tried:
- Flouring the surface well.
- Cornmealing the surface (...ew).
- Using cooking spray (...I did half a tray this and half flour)
- Using olive oil.
- Setting the bagels on a drainer-tool for 5-10 minutes after the boiling.
But somehow the boiling and then into the oven results in a sticky mess. Is the only answer parchment paper? Will they stick there too? Thanks!