Bagels-Instant or active dry yeast
I have seen great recipes for using both. I happen to have both. Assuming at this time I don't plan on retarding the dough, just mix, bulk ferment, shape and boil. My own knowledge says instant yeast because it's fast acting but the recipe I'm following at the moment says to use active dry and the time from mixing to boiling is 1 hour and 30 minutes. Do active dry bagels made overnight have better flavor? Can I use them with the same result when making a quick(no poolish) recipe? Thank you for your time!