bagel making
I made my first foray into bagel making tonight. While it wasn't a disaster, I do wish I would have stuck with halving the recipe instead of totally forgetting at the end and adding double of two liquid ingredients. I could use some suggestions on how to improve the end result. I followed a recipe from Bette Hagman and followed it as exactly as I could, as I always do the first time I make something.
A couple of notes. I found the bagels hard to shape, I have a feeling I should have added more dry ingredients to counter act that. I let the bagels rise for a full hour. They look reasonable, but lost quite a bit of their fluff and volume when I boiled them. They came out tasting good and with a reasonable mouth feel, but they aren't bagels. They flattened out quite a bit and aren't really slicable.
What could I do different next time to get a more bagel like product? Anyone have a good gluten free bagel recipe I could try next time?
(cross posted in multiple places)
A couple of notes. I found the bagels hard to shape, I have a feeling I should have added more dry ingredients to counter act that. I let the bagels rise for a full hour. They look reasonable, but lost quite a bit of their fluff and volume when I boiled them. They came out tasting good and with a reasonable mouth feel, but they aren't bagels. They flattened out quite a bit and aren't really slicable.
What could I do different next time to get a more bagel like product? Anyone have a good gluten free bagel recipe I could try next time?
(cross posted in multiple places)