Perfecting the Bagel
The bagels I baked yesterday, were yet another attempt in my quest for bagel perfection. :) For the most part, I was very pleased with the results. The bagels had really good texture and mouth-feel. In terms of improving the recipe (bba) for next time, here is what I will try:
1. I'll add a bit more salt.
2. The flavor was nice, but I want to try to get some more depth, so, I will let the dough chill in the fridge for at least 16-18 hours.
3. I am going to try out different combinations of flours. I used a mix of high-gluten with AP...I will try all bread flour next time.
4. This is more of a question....does anyone know how to improve the surface look of the bagel?? The bagel surface was quite bumpy and texturixed on top, and I am after a smoother look.