Hi there baking bagel community - I live in London - and have seen the craze for Courage Bagels online in LA - as a bagel enthusiast, would love to have a crack at these bagels at home. (No travelling due to the pandemic)
Any thoughts or tips on how to recreate this bagel? they look so different and crusty / chewy
Looks like a sourdough bread roll boiled...so Im guess high hydration and even a autolyse method...or perhaps a worked pizza dough boiled and baked?
Any thoughts? comments
all the best