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Christine Edwards's avatar

These are so very good! I’m glad someone asked about raisins. An observation I have is the 60° temp water for the dough. My room temp water was 69° and I just went with it because my sweet levain was coming out of the fridge and I was hoping they would cancel each other out somewhat...as it happened, combined with the friction factor (?) from the mixing, my DDT was 75° at step 4 and I was happy. Also my bagels floated from the get-go so I just did 30-ish seconds on each side. Good eating, two thumbs up : )

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Sharon Frye's avatar

HOLY COW these are the the very best bagels I have ever had!! Keep up the great work!!

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