These were really outstanding, and I thought that it was a relatively easy bread recipe (breads can be tricky, especially for novices). The only modification that I made was allowing the dough to rise/ferment in the fridge overnight--which is what professionals do with bagels. Well, actually, I guess I made another minor change in the process. Rather than mixing the yeast in with everything else, I mixed the yeast, 1 tablespoon sugar, and 3/4 cup of lukewarm water in a separate bowl to let the yeast proof before mixing with everything else (make sure to make necessary adjustments in the sugar and water before adding them to the flour). After about ten minutes, the yeast should be foamy (indicating the yeast are alive).
I'm surprised that no one seems to have mentioned this, but don't go by the reviews that are saying only use 4 cups of flour. The climate can make a huge difference here--specifically humidity level. I would advise starting with 3.5-4 cups, and then add more flour if necessary. But, because the climate is different from one kitchen to the next, a blanket statement that 4 cups is enough may not be true for everyone.
One final tip--for those who have had a problem with the bagels sticking to the parchment, you can prevent this by lightly greasing the parchment. Obviously, this isn't usually necessary when using parchment, but the wet bagels can become a little glue-like. I just spray it with a light coat of non-stick cooking spray. I haven't tried it with thi
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These were really outstanding, and I thought that it was a relatively easy bread recipe...