bagel flats or flagels
anybody out there have any suggestions to making bagel flats or flagels as they are called in some places. I have searched all over and questioned bagel bakers in the metro NY/NJ area but its a big secret.
the ones we have had are probably the same amount of dough as a regular bagel but flattened to give more crust and chew. they are lumpy, not smooth and are wonderful for sandwiches as the filling does not squeeze out like a regular bagel. one place makes them so big they look to be about 10" across. Most likely put thru a sheeter.
I have tried flattening before or after boiling. see photo. the one on the bottom left is my attempt at the flat. I live in a very rural area and they don't know "nuthin" about bagels here.