I took another reviewer's suggestion and let the yeast dissolve in the sugar and warm water for about five to seven minutes before adding he flour. I used 4 cups of flour instead of 4 1/2 and added 2 tablespoons of gluten for extra chewiness. I also added 2 tablespoons of brown sugar to the honey in the water. After they were baked, the bagels that were on parchment paper stuck to the parchment paper and so we had to cut off the bottoms of the ones on the paper--I probably used the wrong type of paper. However, the ones that were cooked on non-stick cookie sheets with a dusting of cornmeal on the bottom turned out much better. We added herbs, salt, poppy seeds and sesame seeds to the tops of some.
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I took another reviewer's suggestion and let the yeast dissolve in the sugar and warm water...