I made these bagels the first time as written. They were too moist, and did not have a good crust, so I made alterations. I used only 2 tablespoons of oil, and about 2 tablespoons less water. I used the Baron’s Bagels recipe from the New York Times as a guide. My dough was tacky but not sticky and I formed 9 bagels about 5.3 ounces each, then put them covered in the refrigerator overnight. I heated my oven to 400 and took the bagels out to sit for 30 minutes before I boiled them. Although they didn’t puff up before I put them in the water, they did in the water. I put everything bagel seasoning in one dish and sesame seeds in another and placed the hot, drained bagel in to the seasonings. I baked them for a little less than 45 minutes and they were, PERFECT! A much better flavor than baking them without the flavor developing refrigeration. OH, By the way, I used the dough enhancer available on this site and I will never again do without it. It makes all the difference in getting a good rise!
I made these bagels the first time as written. They were too moist, and did not have a good crust, so I made alterations. I used only 2 tablespoons of oil, and about 2 tablespoons less water. I used the Baron’s Bagels recipe from the New York Times as a guide. My dough was tacky but not sticky and I formed 9 bagels about 5.3 ounces each, then put them covered in the refrigerator overnight. I heated my oven to 400 and took the bagels out to sit for 30 minutes before I boiled them. Although they didn’t puff up before I put them in the water, they did in the water. I put everything bagel seasoning in one dish and sesame seeds in another and placed the hot, drained bagel in to the seasonings. I baked them for a little less than 45 minutes and they were, PERFECT! A much better flavor than baking them without the flavor developing refrigeration. OH, By the way, I used the dough enhancer available on this site and I will never again do without it. It makes all the difference in getting a good rise!