I am baking bagels today its been awhile. I am following the recipe in Reinhart's Whole Grain Breads.
I want add chopped garlic to some of them, should I saute it first or just add it raw?
In the book they form the bagels by rolling the dough into a dowel shape and then join the ends together.
In the past I have used the poking my thumb through a round piece of dough to form them.
Is there some advantage to rolling vs poking? The recipe uses 450 for 15 minutes then rotate and bake for another 10 to 15 minutes. This seems like too long to me. Is there an internal dough temperature I should shoot for?