Trouble with egg white glaze on bagels
Hey all... I have a bagel recipe I've been perfecting, and it calls for a glaze of egg whites with a little water. When I glaze them, however, it seems like most of the time (not all) the top crinkles and puckers -- it looks like the glaze is drying and pulling on the top surface of the bread while it's doing its oven spring. Yet adding more water to the glaze doesn't seem to make a difference. I just read about adding salt to egg whites, and I'll give that a shot this time.
The bagels need to be pretty dense without large bubbles, and the yeast is aggressive, so I tend to mix it, shape it, glaze it, and throw it in the oven all in one go to keep it from rising too much. The surface of the dough isn't dried out when I apply the glaze, but it's hardly sticky either. I'm using a standard gas oven at about 400 degrees, I think. As a side note, I'm using a gluten-free recipe, but the dough kneads and shapes just like standard wheat flour dough, and I haven't had trouble with milk or whole egg glazes in the past. Any ideas about what could be causing this?