So this was pretty exciting!
Despite some skepticism (dough turned out too soft, didn’t rise like bread, holes looked too big, and so on) these turned out GREAT!
Chewy and delicious. Better than anything I’ve eaten from the store here, and many bad/bready bagels I’ve eaten even in nyc.
Highly recommend trying these at home if you haven’t already.
I used a combination of SE/Alexandra cooks with adaptations for ingredients and method both (no machinery or kneading, no bread flour, no barley malt). In forgot the egg wash.
Still, very chewy, and the right flavor. Very exciting! (I’m being chastised for making a measly half recipe for 4 bagels turned into 5… my tester was promptly confiscated by small people for a “taste” but never came back…)
