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Discussion Starter · #1 ·
I cannot seem to keep the fluffiness of my bagels. Irrelevant of the recipe, this is what I do:
  • Make the dough and let it rest for 2 hours
  • Divide the dough and make it into donut shape
  • Let the donut rest for another 30 minutes (at this point they are super fluffy)
  • Bring the pot of boil and cook each bagel for 1min per side
  • Then cook in the oven
The problem is when I pick up the bagel to place into the boiler water, they get deflated. How do I prevent the deflation to happen?
 
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