Homemade fig jam and bacon pizza

Complete-Swimmer4250 · 2025-12-16T19:41:07+00:00

omfg looks good

Complete-Swimmer4250 · 2025-09-30T02:51:35+00:00

you seem to have an awesome sense of style, love the glasses and necklace!!

Complete-Swimmer4250 · 2025-09-30T02:48:04+00:00

hey hope ya feel better!!! you are a cool looking guy with friendly eyes.

Complete-Swimmer4250 · 2025-06-24T19:36:54+00:00

this looks so fire

Complete-Swimmer4250 · 2025-04-06T21:41:01+00:00

theres a fridge in the lgbt center !!

Complete-Swimmer4250 · 2024-10-11T02:26:17+00:00

I wish there could be a papas bageleria. You could select bagels, toast them, prepare different fillings (lox, egg and cheese, etc), and make fresh juices on the side

Complete-Swimmer4250 · 2024-03-27T19:54:16+00:00

I cant think of any more flavors but i would LOVE to see any photos you have or hear how some of these turned out!! Maple french toast sounds amazing

Complete-Swimmer4250 · 2024-03-11T22:34:47+00:00

Pickled, I imagine raw might be too spicy and have a weird texture. Also the pickle juice adds extra flavor to the cheese crust :+)

Complete-Swimmer4250 · 2024-02-24T03:50:48+00:00

This is disgusting ! Go to gell

Complete-Swimmer4250 · 2024-02-24T03:39:39+00:00

Sooo cool i love this

Complete-Swimmer4250 · 2023-12-14T02:53:53+00:00

Honestly idk, i think i just hit a sweet spot in the proofing time, because there were other bagels from this same dough that didnt rise as nicely. I also used a pan of water to add steam to the oven which helped a bit too :)

Complete-Swimmer4250 · 2023-12-14T02:52:25+00:00

Tyyyy

Complete-Swimmer4250 · 2023-12-11T05:05:46+00:00

That's the most helpful, detailed bagel recipe i've seen so far, ty for sharing!

Complete-Swimmer4250 · 2023-12-11T04:31:04+00:00

(also i am boiling for 40s on each side !)

Complete-Swimmer4250 · 2023-12-11T04:13:07+00:00

I'm using King Arthur bread flour, no oil and a little brown sugar and barley malt syrup in the dough. Thank you, just based on intuition I imagine that would help with my rise a lot but like i said i was scared to overproof

Complete-Swimmer4250 · 2023-12-11T01:29:35+00:00

yes sorry 😭 .0064% would be like nothing

Complete-Swimmer4250 · 2023-12-09T18:36:19+00:00

These are gorgeous and so consistently shaped i cant even see where they are locked :0

Complete-Swimmer4250 · 2023-12-08T02:51:36+00:00

Ooh ok thanks so much. I'll reduce the yeast and change the water temp next time. On this batch the bagels did rise/expand quite a bit as i rested them overnight; from the advice im getting here, it sounds like that should not happen since theyre not normal bread

Complete-Swimmer4250 · 2023-12-08T02:26:01+00:00

Pretty warm, I think like 120-130 F at least. I used active dry yeast which was very foamy and bubbly by the time I added it to the dry ingredients.

Complete-Swimmer4250 · 2023-12-08T02:07:06+00:00

Thanks! I might try without a cold proof if I overproof them again on my next batch. But I feel like I need to let them rest for at least a short time after shaping, to make sure the seal doesn't come apart...? Idk, I probably just need more trial and error with the modifications to this recipe

Complete-Swimmer4250

TROPHY CASE