RecipeMuncher

I am not a bagel expert. I do not claim to know how to identify or bake an authentic bagel. However, I do know what I like, and I like dense, chewy bagels. Bready bagels are just bread in the shape of a doughnut. What’s the point of that, please? And to get a chewy bagel, you need one thing: gluten, and lots of it. I make bagels often, and normally use high-gluten flour (King Arthur Flour’s Sir Lancelot) to achieve the stiff, smooth, incredibly strong dough that yields optimal chewi (...)