How to obtain this type if Blistering?
First time here guys. I find this site super informative and thank you in advance for help to this question.
I have been making bagels for about 6 months now and I'm finally getting a hang of the hand rolled, boiled and baked true method. I've been trying to recreate the bagels that I grew up on and I feel that I have archived it now.
So now I am trying to replicate some unique bagels that I found in NC. The picture I shared is of Big Dom's out Cary NC. Ive asked a few times if they use a wash or add something to the boil water to obtain the large blisters on their bagels. The only answer I get is proper fermentation. Well, I've fermented my bagels in all the ways possible and I still cant reproduce it.
Can anyone shine some light on this for me?
Thanks, KP