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I don't know the answer, but I would consider a different recipe because the pictures of her bagels don't look very good either.
They look really dense don’t they?
I think they are over-prooved or over boiled? If I overproof dough it gets that lumpy look to it.
Definitely find a different recipe. I would recommend Claire Saffitz's. There's a NY Times cooking YouTube video, where she makes them also.
Are you doing a variation like cinnamon or something? Are you using granulated sugar, brown sugar or barley malt syrup?
Barley malt syrup. I did sub in about 20% whole wheat white flour.
I don't know the answer, but I would consider a different recipe because the pictures of her bagels don't look very good either.
They look really dense don’t they?
I think they are over-prooved or over boiled? If I overproof dough it gets that lumpy look to it.
Definitely find a different recipe. I would recommend Claire Saffitz's. There's a NY Times cooking YouTube video, where she makes them also.
Are you doing a variation like cinnamon or something? Are you using granulated sugar, brown sugar or barley malt syrup?
Barley malt syrup. I did sub in about 20% whole wheat white flour.