The Baker's Hotline

April 29, 2015 at 4:19pm

In reply to by Susan (not verified)

Susan, we always recommend holding back 2-3 tablespoons of the water and adding it in just at the end if it is needed. This method is preferable over adding additional flour because too much extra flour can make for dry, dense, and heavy baked goods. Only add that extra water if the dough looks very shaggy, powdery, and won't come together. Happy bagel making! Kye@KAF
Your email address will not be published. Required fields are marked *

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.