Tips for crispy bagel crusts
Hello,
I have been making bagels for a few years. I've researched and read lots of blogs, recipes and google searches along the way and have gotten close to what I hope to achieve.
I use a combo of KAF bread flour and high gluten flour and add diastatic malt to the recipe. I mix, bulk ferment for a few hours, shape and over night ferment in the fridge. In the morning, they go into boiling water if/when they pass the float test. I use malt syrup and baking soda in the water bath and boil for about 30 sec/side.
They go into a 500 degree F oven on a preheated stone.
They rise beautifully, the crumb is perfect, they taste great, and although the crust has blisters is a bit too chewy and not crispy.
Any suggestions to lessen the chew and increase the crisp??
Thank