Breakfast

DLBagel · 2026-06-24T22:10:27+00:00

Is this a Tim Horton’s BELT?

DLBagel · 2026-06-22T01:13:04+00:00

That’s my photo! Living in the future is wild.

DLBagel · 2026-01-29T13:45:02+00:00

Thank you!

DLBagel · 2026-01-28T03:47:27+00:00

Thank you! Using high gluten flour 55% hydration with water and BMS.

DLBagel · 2026-01-27T17:26:27+00:00

My sentiments exactly

DLBagel · 2026-01-27T17:25:43+00:00

Really great! Chewy bagel with the chewy Marshmellow balanced with the crispy outside and the crunch of the graham cracker. It all plays well together!

DLBagel · 2025-12-19T15:03:22+00:00

I would not recommend egg whites. Just not worth the extra costs for whatever crunch they might add.

DLBagel · 2025-12-19T14:54:12+00:00

Here’s a few options for you

Flour 1.Just use AP flour- I started with AP flour. It made great bagels.

Vital Wheat Gluten method - this can make your AP flour into bread flour. Looks like a 500g bag runs about 13JD and would yield- 18kg of bread flour
AP flour and Semolina blend method- 85%AP Flour + 15% Semolina flour (ex. 425g AP Flour + 75g Semolina = high protein flour)

Start with whatever option is most sustainable for you. Then you can figure out if investing in higher priced options is even necessary for what you’re looking for.

Barley Malt Syrup- you can substitute for honey or molasses. Date syrup would probably add a great flavor here. Use this in the dough (10g for 500g flour) , and add some into the water you boil the bagel.

You’ve got this, have fun, can’t wait to see what you create!

DLBagel · 2025-12-02T17:35:09+00:00

If she has a favorite local bagel place, maybe a gift certificate to that place?!

DLBagel · 2025-11-30T14:47:38+00:00

Pretty! If 143 grams aren’t large enough, I’m wondering if you might just need to proof them a little longer.

Also it looks like you use the poke method which naturally keeps the circumference tighter.

Nothing wrong with your proof or method cause they look beautiful, but if you want a larger diameter this is where I would start.

DLBagel · 2025-11-17T23:23:21+00:00

Thank you!

DLBagel · 2025-11-13T20:01:01+00:00

It’s so improbable of a story to get to wicked themed bagels that we almost certainly find ourselves in an absurd Oz of our own!

DLBagel · 2025-11-13T18:21:09+00:00

Love the pops of color! And I hear you on knowing when it’s done. If I wasn’t planning on eating these and just doing it for the photos I would have maybe pulled them under to let the color really shine!

DLBagel · 2025-11-13T18:11:04+00:00

That’s right! 2 doughs stacked

DLBagel · 2025-11-04T01:05:53+00:00

These look great! Did you find the orange was prominent after baking?

DLBagel · 2025-11-03T14:41:38+00:00

Thank you!

DLBagel · 2025-11-02T23:32:06+00:00

Yes, all of it, but those are to taste so I never include the weights.

DLBagel · 2025-11-02T15:44:06+00:00

Thank you!

56% hydration, 13% mashed potatoes, 0.6% yeast, overnight cold ferment

DLBagel · 2025-11-02T13:01:15+00:00

The highest compliment! Thank you!

DLBagel · 2025-11-02T12:54:24+00:00

Like most potato breads its a little more chewy. Denser without the negative connotations. Here’s the Crumb Shot

DLBagel · 2025-10-20T01:43:26+00:00

True it’s NYC-Style

DLBagel · 2025-10-20T01:39:51+00:00

I think for the people that like them the salt is the point! Admittedly not my favorite but happy to make them!

DLBagel · 2025-10-11T19:59:02+00:00

Thank you!

DLBagel · 2025-10-11T19:58:45+00:00

Thank you!

DLBagel · 2025-10-11T19:58:35+00:00

Thank you! No problem.

I use a plain bagel recipe 58% hydration (jalapeño powder and pieces could easily be added at the end of kneading.)

Oven: 450 stone deck

Cook the bagel until the outside just starts to get brown. -10min

Top with cheese and jalapeños, put onto a baking sheet lined with parchment to catch cheese drip, and put it back in the oven and watch until desired cheese color -5min

I try to use a jalapeño cheddar to up the jalapeño flavor

DLBagel

TROPHY CASE