Kat at King Arthur

March 17, 2021 at 9:17am

Hi, Elle! It may be that your dough requires a bit more kneading. The strength of the gluten that gives bagels such a nice chew and smooth texture doesn't form all on its own; it needs a good workout to allow the network of gluten strands to form more extensive webs. Kneading your dough for longer may help you get that beautiful texture you're looking for. Happy baking! 

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