Love the texture on this new recipe I tried. Did a double batch! Boiled about 1.5 min each side, baked 425° for 21min, they pulled around 198° internal temp. I read the notes and it said high elevation you can use 1 tsp of yeast since dough proofs quicker at higher elevation? I'm not sure about that... I used the measurements it called for and kept an eye on things. I'm at 6000+ elevation soooooo. Very nice texture, will be making this again. So easy!
https://www.sophisticatedgourmet.com/2009/10/new-york-style-bagel-recipe/#mv-creation-54-jtr
https://www.sophisticatedgourmet.com/2009/10/new-york-style-bagel-recipe/#mv-creation-54-jtr
