The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


NewBakerDC's picture


I have made Peter Reinharts bagel recipe a few times now with great results.  The second time I retarted the dough overnight and there was a world of difference.  I really like the texture of the bagels inside and out the problem I am now having is that some of my bagels are turning out relatively flat.  I am not sure if this is a product of the way I am shaping them or what.  A few turn out with a great shape and I am loving the crumb that is forming on the inside of the bagel, the crust is perfect, as well as the flavor.  Now I just want to figure out how to make all of my bagels turn out full and round.  Any advice would be great.