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Bagels

So, I wrote a bit of a post about our adventures in bagel-making over here, but we’ve since made another batch and I feel that I should record the differences.

I used a recipe from The Fresh Loaf which appealed to me because it could be made in the evening and then boiled and baked in the morning.  The first time out we used 1/4 cup less flour in the last mixing because it was pretty dry and our mixer was having a hard time with it (we still had to alternate between kneading half by hand and the other half in the mixer) but this time we ended up adding the entire amount of flour plus almost a whole 1/4 cup.

Yes, head scratching ensued.

The only thing I can think is that we used a different brand of flour this time–last batch was made with Bob’s Red Mill bread flour and this time with King Arthur bread flour, and to be perfectly honest, I’m not sure which kind of yeast I used last time, but this time it was Rapid Rise.

The bagels cooked up about the same–maybe a little chewier this time, but I don’t really have any complaints.  They’re not bready which is a total plus, or this recipe would be a junker, but they’re missing a certain je ne sais bagelness that I can’t put my finger on.

Overall: not bad.  Pretty fair.  Will make again.

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