* My second attempt at Bagels. The recipe was different than the other book. * Stirred the dough with a wooden spoon till my arm could stir no more. * I used bread flour (6 cups), as suggested, instead of all-purpose. * The water bath was sweet — you taste the sweetness as the bagel’s crust meets your tongue. * I now know the “secret” to the smooth, brown bagel’s characteristic look. * Made 12 bagels instead of 10. * They are chewy and deemed a success despite appearances. * I will follow this bagel recipe again!
Recipe from: Baking With Julia by Dorie Greenspan