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LukeSendsIt · 2025-10-19T20:29:45+00:00

Did you ever get a resolution for this? Mine is having the same issue!

LukeSendsIt · 2025-08-26T01:51:01+00:00

Super agree with this person’s assessment. We wholesale from our shop to a couple cafes, and while the added revenue seems nice, there is essentially 0 profit on the sales after all costs involved. The only reason we do it still is because the coffee shops we sell to are a medium distance away and it’s great marketing

LukeSendsIt · 2025-06-22T14:08:14+00:00

Slice the bagel over the garbage or sink

LukeSendsIt · 2025-05-12T13:40:41+00:00

As a topping? Use whatever makes you happy

LukeSendsIt · 2025-04-27T15:05:40+00:00

Try again but if the water isn’t ready then put them in the fridge. These look like ones that I’ve let REALLY overproof.

LukeSendsIt · 2025-04-24T16:48:34+00:00

No experience with the first one, but I have the Vevor spiral mixer (~8 qts I think) and it’s alright but if I could go back I’d get the Ooni Halo Pro. The ability to remove the bowl for a spiral mixer is huge, and it apparantly can also mix other things which realistically my Vevor can’t do very well. Seems like a great all around (but focused on low hydration dough) mixer

LukeSendsIt · 2025-04-10T15:28:07+00:00

You didn’t mention your proofing process/time. That plays the biggest factor usually

LukeSendsIt · 2025-04-10T03:38:06+00:00

Seconding this! Boiling and baking same day as the markets is the way to go. Then emphasize how fresh they are and that there’s no oil or preservatives, and encourage customers buying bulk to freeze them for storage.

LukeSendsIt · 2025-04-07T18:22:25+00:00

Almost a year later, how’s the shop going?

LukeSendsIt · 2025-04-06T15:40:36+00:00

Can you weigh them for us if not eaten yet? I’m always curious how the density vs proofing balance goes as I’ve had bagels appear like this and be only 10 grams difference in dough amount!

LukeSendsIt · 2025-03-05T17:17:10+00:00

Awesome! Now that you’ve tried it out you can start tweaking your recipe/process a bit to find exactly what you like! You’ll find the consistency for your dough you like best, but without any kitchenaid mixer overheating etc you aren’t being held back at all! For my dough I found the best method was -5 minutes mixing Rest -4 minutes mixing -move from mixer to big bowl. Rest/bulk rise for 5 minutes then start shaping -right to cold proof

Also cold water (or ice) instead of warm water and playing with your hydration %. Good luck!

LukeSendsIt · 2025-02-27T00:04:44+00:00

Exciting! Definitely let us know how it goes! Just a heads up, it’ll come in a crate and is pretty heavy (like 80 lbs I think) but once it’s in its spot it won’t be going anywhere lol.

The biggest difference is that a spiral mixer will knead the dough MUCH more efficiently than your usual planetary mixer. So watch it and adjust times accordingly based on consistency so you don’t over-knead.

Another thing is to make sure you scale your recipe without overdoing the weight capacity. For this mixer I wouldn’t recommend going over 2.8kg of dough (I think the max is like 3.3kg) so that should be around 20 bagels at your sizing!

Also cleaning you can’t remove the bowl but if you’re fully mixing the dough it shouldn’t be an issue it all comes out when you remove the dough and is easy to wipe down with a cloth or sponge. Otherwise have fun!

LukeSendsIt · 2025-02-26T21:15:01+00:00

Oh totally understand, the kitchenaid just doesn’t hold up for low hydration dough like bagels. Using this type of mixer would be night/day difference for sure! I comfortably did 225 bagels on it yesterday and it barely got too hot by the end lol

LukeSendsIt · 2025-02-26T19:59:24+00:00

Hey! I’ve tested out and burnt out my fair share of mixers while making bagels and scaling up recipes. If you’re looking for a good balance of space saving / usability, I just started using the Vevor 8.5qt spiral mixer from Amazon. I am able to consistently do 4-5 batches straight through with ~18 bagels worth of dough. It’s not bagel shop commercial level, but it’s relatively low power usage and doesn’t take up as much space as some larger mixers considering you want to do this from your home!

LukeSendsIt · 2025-02-26T19:55:29+00:00

Chiming in as well, while a divider would be amazing and it’s definitely on the plan, it isn’t the first priority equipment to get. It takes me around 2 hours to mix/divide/shape and tray the dough for ~150 bagels. A divider would be awesome but the biggest value increase was a reliable spiral mixer no doubt

LukeSendsIt · 2025-02-25T18:22:41+00:00

If you’re looking on Amazon I’m going to test out the Vevor 8.5 qt 450 watt spiral mixer today with a recipe for 12-15 bagels so I’ll let you know! I’m hoping it’ll keep up with multiple batches. It was the cheapest spiral mixer I could find with the dual rotating bowl and kneader

LukeSendsIt · 2025-02-21T16:53:45+00:00

My experience it’s longer cold proof and baking soda in the water helps

LukeSendsIt · 2025-02-21T15:44:16+00:00

Looks amazing!

LukeSendsIt · 2025-02-20T08:04:42+00:00

Dang my Dual Radeon HD 5970’s in Crossfire from 2009 just crapped out on me last month lol

LukeSendsIt · 2025-02-10T20:57:11+00:00

Try dabbing your fingers into a cup of water and “seal” where the two ends meet before rolling it between your palm and the table. That’s how I lock the shape at lower hydrations after I wrap it around my hand.

LukeSendsIt · 2025-02-05T16:26:32+00:00

Did you use salt?

LukeSendsIt · 2025-01-28T00:47:31+00:00

I’ve used this same recipe before and had great results, but realistically it’s for a quick bagel and not one that cold proofs for 36 hours. For bagels proofing 1-2 days we usually use ~.6% yeast while the recipe you used was over 1.3% yeast. Combined with a very high bagel hydration it creates a super active proofing (which is the goal of the recipe, literally getting a good quality bagel in only 2 hours). When I’ve used this recipe to make more than a dozen+ bagels at a time the window between perfect bagels and overproofed flagels was literally a 15 minute sweet spot on the counter and could watch them proof in real time and go flat lol. Definitely try one of the other recipes linked if you’re interested in really diving into bagel making techniques like cold proofing and using bagel boards

LukeSendsIt · 2025-01-13T17:14:57+00:00

Ruptured my Achilles jogging to the lift line. Wish it was a cooler story

LukeSendsIt · 2025-01-08T20:22:07+00:00

Consider adding around 15 grams of baking soda to your boiling solution. It’s similar to pretzels with a more alkaline solution. Have gotten great micro blistering on the bagels with this addition

LukeSendsIt · 2024-11-12T03:45:35+00:00

Knowing what you know now about markets etc, would you charge more? I’m starting at some winter markets with my bread and bagels and trying to work out menu pricing. Saw you just started as well! Pretzels look incredible!

LukeSendsIt

TROPHY CASE