RecipeMuncher

Just to be clear, this is not what is referred to as a water bagel. This is what happened when I added approximately 50% more water than I should have to the final dough of some sourdough bagels. Unlike another bread I made in the same week, where the overwatering was deliberate if misguided, this was pure accident. What to do? Add 50% more of all the other ingredients to preserve the dough’s bagel identity? Not an option, since I had neither more sourdough starter nor high-gluten flour (...)