Bagels: Inside the Jewish Bakery
I recently purchased Inside the Jewish Bakery, and was thoroughly excited to try out the New York bagel recipe -- it's an excellent book and highly recommend.
I almost always use Reinhart's bagel recipe from BBA.
The bagels had a beautiful color and a crispy exterior. However, I found them to be very dense. I know bagels are supposed to be dense, but these were a bit over, imo.
I used what they call "Baker's Flour" here in Australia...not sure the flour was a contributing factor to the denseness.
I am leaning towards my fridge being too cold?? I don't know the exact temp.
Further, the bagels didn't float immediately, when I dropped them in the boiling water -- I am pretty sure this is a bad thing. Bagels were baked @ 460F for approx 25 min.
Any clarity/comments would be much appreciated!