I’m a new bagel-maker and I’m using the following recipe from Inside the Jewish Bakery:
5 cups High-gluten flour*
1½ cups+ 1 Tbs Warm Water (105°F/40°C_)
1 Tbs Malt powder, malt syrup,* or honey
1 tsp Table salt
½ tsp Instant yeast*
2 Tbs Poppy seed, sesame seed* and/or kosher salt for topping
2 Tbs Malt syrup*, honey or sugar for boiling
I have been making a 100% whole wheat recipe that is really GOOD! But, interestingly enough it calls for wheat gluten and dough enhancer. My family likes it - I like it. But, leave it to me to try to ask some probing questions. With this recipe I get awesome gluten development hands down each and every time - no fail (made it well over 30 times).
Someone gave me a recipe for their bread. Their bread was so soft and moist with 100% whole wheat white wheat. It was so soft and fluffy, AND very much like your store bought bread. So... I requested the recipe.
I have been trying to achieve these results with my own 100% whole wheat (home milled).
