Hi all, looking for some education. I'm making my go-to bagel dough recipe that i make several times a week and have a unique situation. I followed the recipe as normal and at end of the run it was way too wet. It seemed to have a good knead and rise but when i dumped it out of the pan it would not hold a ball and was somewhere between dough and batter. I'm attempting to save it by adding flour and re-running the knead cycle. I've probably added 10 tbsp at this point this dough is still a sticky bitch.
I've never had this trouble before and it is a trusted recipe that usually is like clockwork. The only abnormality i can think of today is that we are having some major thunderstorms/humidity but I am open to any education or advice anyone has on how to save this and/or how to prevent it in the future. Final question is how far do i go before i surrender and start over?