I just attempted to make bagels for the first time...here's what happened-
1) dough stuck to parchment (maybe I should have oiled it?) during the 2nd rise (after I shaped them)
2) once I put them into the baking soda bath they got HUGE
3) final result-half cooked dough that didn't really taste like a bagel.
I had the same problem when I made pretzels. They came out the exact same way as the bagels. I used AP flour (some recipes called for AP and some bread flour so I didn't think it was a huge deal. I also use vital wheat gluten and active dry yeast. Any idea what went wrong? I can make a mean pizza and bread dough....
The Sweet 16 celebration that brought them together.
Why Martha Stewart and Bobby Flay are Crafting Colorful Candy Mosaics
An Underdog We're Rooting For
Meet the Bear Hug of Towels
Our Favorite Food-Related Halloween Costumes
Stylish Kitchen Floor Mats
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)