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New York Bagels
Ideally you want a flour with a high gluten content. These are often labeled as bread flour or high protein flour. They will give you an even better quality of crumb, however all-purpose or plain flour will still give you great results
If you have a kitchen aid, set the speed to 1 only. Kitchen aid recommend kneading bread dough on nothing more than speed 2 but as this is a very stiff dough, I don’t want to overwork my motor so I keep it at speed 1.
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