Tried bread flour vs all-purpose for bagels last week

Biggest difference I've ever seen in a bake. Bread flour gave me that chewy crust I've been chasing for 6 months. All-purpose just fell flat and dense. Anyone else notice this with their bagel recipes?

2 comments

2 Comments

walker.hayden27d ago

Worth trying a high-gluten flour like Sir Lancelot if bread flour still isn't quite there.

jones.angela27d ago

Honestly never thought about the type of flour affecting the crust texture that much.