solarbird | (Reply)

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The addition is a bit more of a fermented flavor. Not quite sourdough (which I've done, too much work for my taste) but definitely more interesting. I also add 1 tbsp and a smidge of Barley Malt Syrup to the dough, which definitely aids browning. It's a different approach than the egg wash you're using. I find it in the local co-op.

And yeah! When I was out of bread flour and still needed to make bagels and used AP, the bagels were... fine, I guess. Lighter, not as chewy.

Oh! An experiment I've done a few times is add a third cup of baking soda to the boil water (add it in stages, because it gets foamy due to decomposing CO2) which gives them the pretzel bun look. It also gives the bagels a bit of the soda-water taste, which is a fun variation.

I do 30 seconds a side, not two minutes. My guess is that makes a pretty chewy skin?