I tried making bagels from the Bread Baker's Apprentice today. The flavor
was wonderful and the crust was nice and chewy. But they were soggy in
spots. I'm sure this is a problem from the technique (my lack of
experience), not from the recipe. I was wondering if anyone had any
suggestions before I attempted another batch. (My husband claims he is
doing his best to eat this batch so I can make the next batch soon.) It
seems like the soggy spots might be from air bubbles when the dough
rose. or that they weren't perfectly smooth when i boiled them and some
water stayed in depressions in the dough. These are just my guesses, I was
hoping someone might have experienced this and found the solution.
Thanks a bunch! Carolyn