Whey Bagels | Page 2 | Food Production and Preservation | Forums

I made some more of these today and modified them a little, when I made my dough balls I formed the hole right away, and let it proof, that way I wasn't punching down the dough before boiling, also, I cooked one side 10 minutes at 425, flipped them over for another 10 minutes, then flipped it over for 5 more minutes, they came out much better