I made Peter Reinhart's bagels (from "Bread Baker's Apprentice") and, wow, easy and much better than store bought--at least store bought as they exist in the great Southwest. We have good Mexican, but, NY bagels, not so much. The recipe is here: https://smittenkitchen.com/2007/09/bronx-worthy-bagels/
I didn't have, and couldn't find, the high protein flour he recommends (14%), so I used KA BF and added some vital wheat gluten (Bob's Red Mill--75%-80% protein). I calculated that 2.5% VWG and 97.5% grams of KA BF would boost the protein to 14+%. It worked just fine. Nice and chewy! Split, toasted, and cream "cheesed", er, schmeared! YUM!
If'n you're a bagel fan, do this!
I didn't have, and couldn't find, the high protein flour he recommends (14%), so I used KA BF and added some vital wheat gluten (Bob's Red Mill--75%-80% protein). I calculated that 2.5% VWG and 97.5% grams of KA BF would boost the protein to 14+%. It worked just fine. Nice and chewy! Split, toasted, and cream "cheesed", er, schmeared! YUM!
If'n you're a bagel fan, do this!
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