Bagels December 2nd, 2013

It’s impossible to get good bagels further west than about New Jersey, so I make my own. My recipe’s adapted from Baking Illustrated, Alton Brown’s pretzel recipe (yes pretzels, see below), and some techniques I learned at Wheatfields. There’s a few keys to making everything turn out right: Use the highest protein flour you can find. King Arthur Bread Flour is the best commonly available one you can find (at about 12-13% protein).…