Hiya! I made sourdough bagels for the first time and half of them had a shiny crust ( which I suspect is because the water over boiled for the last three ) however, they‘re quite crusty, though some parts sre soft. I‘ve only ever had the ones from the supermarket so maybe that‘s just what I‘m used to, but has anyone got any tips?
My oven seemed to be running wayy hotter than it usually does so maybe that contributed.
I used Maurizio Leo‘s recipe and had a pan of water in the bottom
Thanks 🤗
Recipe //
by manggoly
2 Comments
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Edit// will update when we cut in to them!