My bagel recipe is a variation of Peter Reinhart’s recipe.
Link to recipe. https://www.epicurious.com/recipes/food/views/bagels-366757
- High Protein Bread Flour – 14% – Arden Mills
- Red Saf-Instant Yeast – Brand new package, perfect for bread
- Pink Himalayan salt – Freshly ground, non iodized
- Dark Brown Sugar by Lidl – after years of trying many different types of Malt syrup and powders and many variations of sugars I prefer Dark Brown Sugar for my bagels.
- Natural Spring Water
- Kettle(Boil Bath) – Baking Soda and Dark Brown Sugar
- Toppings – Everything Seasoning is from Dollar-Rub Club.com. It is called Open Sesame and it is my go to for topping my ET Bagels.