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Stonehedge-
I used this recipe so
500g flour
360g water
4-5g dry yeast
1 tbsp brown sugar
2 tsp saltI mixed and kneaded everything by hand instead of w a mixer as the recipe suggests.
I think the two most important lessons I´v learned about making bagels are:
-Don´t overproof!
-Try to get as much air out of the dough as possible before the dividing and bagelshaping .
Tjabo
About ten years ago I had a bit of a bagel obsession, trying very hard to get a result that was like the "genuine"bagels I'd had in the US. Two days ago my kid suggested that we made some.
I made a second batch yesterday and for the first time I feel pretty happy with the result.