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Bagels with that perfect chew came from not rushing the rise
Letting the dough chill overnight (I'm so impatient) was the trick. They boiled up with a nice, shiny crust in the end.
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holly_young355mo ago
Actually, rushing the dough doesn't make it tougher, it makes it dense and gummy. The long, cold rise lets the flavor develop and gives you that good chewy pull. Skipping it is the real reason bagels turn out like hockey pucks. Your patience was the whole point of the post.
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