Don't try this recipe without flour in hand.
Well, disappointingly this recipe was soooo wet that I ended up having to
add an additional 7 Tablespoons of flour and still the dough was somewhat
slack - very different than Meilach describes bagel dough should be in her
Best Bagels book.
The cinnamon raisin bagels turned out the best, as they were very close to
the texture of the best bagels I have purchased in bakeries. German states
not to give a second rise after the bagels are shaped - to proceed right
away to boiling. This produced the closest thing to a real bagel. [Angela]
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By : Bread Machine Cookbook,VI; Donna German(Angela Fox)
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