February 28, 2013 - 1:32pm
Bagels
I am trying different bagel recipes and all have the same problem. They expand nicely in the water bath but will contract far too much during baking. I am assuming the problem is a lack of gluten. I am using King Arthur bread flour since I don't have access to high gluten flour. Do you think adding vital wheat gluten to the bread flour will take care of the probmem. Or am I barking up the wrong tree?