Bagels shrivel and get lumpy after boiling.
I'm an amateur baker working in a home enviornment so I do not have access to a commercial oven,etc.
I've follwed the Reinhart's directions and used the poke method to shape the bagels. I get pretty well shaped bagels while resting before I Retarded them (and another trial not retarding them). Once I pull them out of the frig they have shrunk and slightly shriveled but will slightly puff back up if I let them rest for 20 mins....
No matter if I retarded them or not my bagel shrivel and get lumpy after boiling.
Here is the recipe and ingredients I've been using.
.11oz active dry yeast
18oz unbleached whole white wheat flour
20 oz room temp water
then for the dough:
1/2 tsp active dry yeast
17 oz bread flour
1ts malt powder
1ts bread enhancer
When I boil I use 1T baking soda and keep it boiling while the bagels are in it.
These are after boiling and baking at 450 for 10 mins.
I used envy all the bagels I see from other people and want to make some like that. Should I be using the King Arthur Sir Lancelot flour or is the unbleached whole WHITE wheat flour okay? Should I get malt barely syrup? Do I really have to retarded my bagel dough?