
Bagels seem to stop browning?
Hi there, I’ve done a few batches of bagels and while they’ve (mostly) all tasted yummy, it seems like they stop browning pretty quickly in my oven! These are at 550 for 20 minutes, which is 5 min longer than what the recipe I’m using technically says. I’m worried about leaving them in for too long, I don’t know, am I missing a fundamental piece for these to brown? I did thia codes new recipe, only change was I don’t have malted flour (but I do have high protein flour) I also just have a regular oven, these did a cold proof for 14 hours, idk let me know if more info is needed.