Hi, So much time since we are stuck with the stay at home orders in Pennsylvania that I thought Id like to learn and practice yeast doughs, specifically bagels and bialys since these are not available in central Pa. I also am from NJ, so to find them anywhere done well is impossible. When I began I started with the Red Star Platinum yeast, bagels were excellent. Now this yeast is no where to be had. Found the instant yeast, sweet doughs came out great. Bagels not the same results, rose then deflated. Now to my bialys , your recipe. First time used measuring cups (plan to change to measuring), the dough was extremely stiff/dry but end product was okay. Did Not rise much and was chewy, not airy enough. Mixed & kneaded all by hand. Second time, used a stand mixer (surprise gift from my husband!!! Wow). Still measured with cups, was very dry so added 1 Tablespoon extra water. Kneaded for 8 minutes on 1st speed. Next day followed instructions & then baked. Results were similar, did not rise much, not enough light & airy texture i'm looking for. I dont have the experience to know how to get the end results. Is the kneading maybe not long enough? Any suggestions Id greatly appreciate! All future attempts will be weighed, not cups.

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