Bagel dough advice
Hello,
I had my first go at making bagels today. I used my KitchenAid stand mixer for the kneading. When my dough was mixing, however, it seemed to be really very wet and sticky. I decided to add more flour so the dough would clear the sides of the mixer bowl and only cling to the very base of the bowl as is customary of most doughs. I used Gold Medal bread flour for the recipe and measured using the spoon and sweep method yielding just under 4.5 ounces weight per cup of flour. Any thoughts as to why the recipe could produce a dough so wet? It was a very wet day. Should I have used a higher stregnth flour do you think, hence more absorbtion? Or is this recipe just off the mark? The recipe proportions are as follows.
1 Tbsp yeast
1 Tbsp sugar
1 3/4 cups warm water
4 cups bread flour
Some advice would be great! Thanks!