Like many others found, as-written this recipe produces a hard, dry, rubbery dough that causes a very powerful KitchenAid mixer to emit smoke. The crumbly dough falls apart into lots of small pieces. I ended up adding quite a bit of water and throwing the dough into the bread machine to try and salvage it. It was just too hard and dry to knead by hand. I'll have to change it a lot next time to make a workable dough.
Because the dough was so dry, almost all of the bagels came apart in the boiling water. I made 8 instead of the 6 the recipe states to make, and even those were GIGANTIC.
If you use the proportions listed here you will never get the "transparent" quality this recipe describes. I wonder if there is a typo somewhere?
Having added more water I found that the bagels did end up with a really nice, chewy texture and they were great (though they had fallen apart some due to the difficulty with the dough). Next time I'll decrease flour, as well. Most of the 4- and 5-star reviews, I see, are from people who made changes to the amounts of flour and water. If you follow the recipe exactly, though, you will be disappointed.
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Like many others found, as-written this recipe produces a hard, dry, rubbery dough that causes...