Bagels with Smooth Skin
I've been baking bagels at home, loosely following Jo Goldenberg's recipe that I found on seriouseats.com. I've replaced the sugar with malt syrup and have been boiling them in lye following Stefania's 2/25/09 post on this forum. I have been proofing overnight in the fridge after about an hour on the counter top before shaping. For shaping, I roll out the portioned balls of dough, wrap around my hand, and roll the edges together to create the bagel shape. The results have been great regarding taste, texture, crumb, but the skin of my bagels always splits while baking, as seen in the attached picture. I think the splits form along wrinkles in the dough from rolling out the dough balls. What do I need to do to prevent this from occurring? Is my issue that the dough is too wet? Should I be working the dough more to develop more gluten? Should I be using a higher gluten flour? Any suggestions would be helpful! Thanks!