Can you use pastry flour instead of all purpose? Yes. But it’s a compromise. You sacrifice structure for softness, chewiness for tenderness. It’s perfect for cakes and scones, but a betrayal to a bagel’s soul.
If you have both flours, use the right tool for the job. If you only have one, make it work and don’t stress. Baking is supposed to be fun, not a test of your flour pantry’s loyalty.
And that rainy Sunday? I ate those crumbly cookies over the sink with a glass of milk. They were gone in five minutes. So really, who’s the real winner here? Probably me.
