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What flour is best suited for making fantastic bagels?

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I am a professional baker and have cracked many a bagel code (New York style, Montreal, etc.). I would say a great Canadian bread flour is the ideal flour for bagels or an American strong flour (aka bread flour). Use unbleached and make a very stiff dough for bagels - so that it holds its shape when it is kettle boiled and then baked. read more

It's an adequate substitute (no, it really isn't, hence strikethough), especially if you don't have a high-gluten bread flour distributor, but it won't make a proper bagel. If you use (high-gluten flour), however, you get more glutenin (more stretch reisistance) and more gliadin (more stretch promotion), in balance. read more

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