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Date: 2024-08-13 05:35 am (UTC)I've had no trouble getting a nice brownness on my bagel... oh holy hell I didn't see what the crossposter was doing to the feature image until just now, I'm gonna hit post on this and see if I can fix it.
[continued] There, that's better.
new fucking tricks every day I tell you but good to know I GUESS
where was I? Oh yes.
I haven't had any problems getting a nice brownness on the bottom of my bagels; before I was using the parchment paper, if anything, I was getting too much on the contact points. But the parchment solved that for me nicely, and the foil is really most useful on the everything-variant toppings.
The large-grain brown sugar is new just two weeks ago, an experiment that combined with the lightest flour (all purpose 100%) moved the bagels almost to the point of being crullers! But still just bagel... ish. I don't know if it's for everyone (and it would be hideous with a savoury) but on a sweet it made it legitimately almost a confection. And since I like variety, I'm definitely good with it!