Hello everyone. I make bagels from home and have 2 annoying issues. First is that after about a day the bagels go flat. They are not as thick as when I pulled them from the oven. My other issue is mold. I store my bagels in a zip lock bag that is moisture free, after about 2 days they start to go green. Can someone please help me to solve these problems.
Thank you
Mike
What flour are you using? Higher gluten helps keep them puffy.
Sorry i meant to add that. I am using King Arthor bread flour
Sounds like over-proofing or possibly not developing the dough enough.
wow. would you be able to guide me so this stops happening?
thank you
mike