hypothesis part two is panning out so far

[kareina]

As I mentioned a while ago, I am trying two versions of a bagel dough today. I assumed before trying it that my dough would rise at least as much as the published version, since while I am using much, much less sugar, I am also using lots less salt. The published version of the dough has been rising for a full hour, mine for 15 to 20 minutes less than that. Even with the shorter rising time, mine was sitting slightly higher in its bowl than the published version. Letting them rest a bit before shaping. Stay tuned for further updates after baking...