Baking Bagels

Bagel Baking

This was my first attempt at making bagels using a new recipe. I have tried - and failed - in the past to make anything that looked and tasted like a real old fashioned bagel. Most bagels today are more bread like than the firmer, traditional bagel.




I used the recipe from The Bread Baker's Apprentice by Peter Reinhart. I made one adjustment to the recipe. I could not find the "high gluten flour" that is in the recipe. It is higher in gluten than "bread flour". I added 24gm of vital wheat gluten to both the pre-ferment and the final dough. They looked and tasted great.