I have been on a quest to make bagels. I have tried many recipes with the exception of Peter Reinhart's. The only problem with my bagels is that, although they taste delicious, they have been turning out a bit flat. I have checked the recipes thoroughly and believe that I am measuring all ingredients perfectly. Any thoughts on what could be causing this. The recipes I have used are as follows:
The recipes advise to let the dough rest before poking a hole in them. The trouble is, that my shaped bagel balls seem to spread out a bit while they rest and seem to rise a bit. When I go to enlarge the hole they defate just slightly. Could my dough be to wet. All of my measurements are correct. Should I be using a flour with a higher protien content? Currently I am using Gold Medal Bread Flour and King Arthur Bread Flour.
Thanks for your advice!