u/gotchme

Love how they have been turning out, sorry for the bad picture. It’s been so fun to share these with friends and coworkers.
Worked off this recipe I found others here using,

https://somuchfoodblog.com/ny-style-bagels/?unapproved=36383&moderation-hash=4c23b399fb38ff25e26de7141141a284#comment-36383

I didn’t have diastatic malt powder though, would love to get some for my next round as well as trying to add some vital wheat gluten.

Used Bobs Red Mill Artisan bread flour and followed Claire Saffitz NYT recipe. I like the crust and texture a lot, eyeballed the weights and my rolling needs a little work. What are some good resources for increasing my bagel skills?