Tips for crispy bagel crusts
Hello,
I have been making bagels for a few years. I've researched and read lots of blogs, recipes and google searches along the way and have gotten close to what I hope to achieve.
I use a combo of KAF bread flour and high gluten flour and add diastatic malt to the recipe. I mix, bulk ferment for a few hours, shape and over night ferment in the fridge. In the morning, they go into boiling water if/when they pass the float test. I use malt syrup and baking soda in the water bath and boil for about 30 sec/side.
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