My first bagel turned out hard, wondering why
I love bagels. I remember the times I purchased them in NYC, they were crunchy outside (but not tooth breaking crunchy), soft but still chewey inside. I also have had bagels in bags from grocery stores, these are not the ones I prefer eating.
When I tried to recreate the texture and the taste, compering to the above descibed my bagels turned out, well not bad but not that great either. Appered OK.
Outside: blisters developed after baking, color was nice but texture too hard/crunchy I think. I don't remember blisters on NYC bagel thus.
Inside: chewey but kind of hard, dense.
I used Epicurious's recipe here. Note, that I made a short sponge, left for about 30 mins to rise. After using kitchenaid for approx. 10 mins on level 1-2, I let it sit for 10 mins, kneading again for about 15-20 mins because the ball formed already and the texture was smooth, not sticky. Let it sit for more than 1 hour. Formed balls, made the bagels by the pinching method -have to admit, I firts tried to combine the traditional rope method by the pinching one: pinched the hole, put my hand in and tried to roll them to nice bagels. They became very ugly looking. I also made a few with just pinching and stretching. (On the end products, it didnt make a big difference n the baked bagels.) Put them to the fridge covered for 12 hours - I didn't have more time. Put syrup and soda to water, boiled them 30 sec on each side, topped them and put the 8 bagels into the air circ. oven for abt. 20 mins on 450F. Used regular pan and oil greased parchment.
What do you think went wrong and what should I do to get softer bagels?
Also, anyone of you knows how they make that cream cheese lax or any fish schmear in the bagel stores?