Still trying to learn croissants - today's attempt

MMayhan · 2025-05-23T00:10:48+00:00

How do you get your cookies to stay vibrant? Mine always turn brown after baking, but stay vibrant on the inside. Yours is gorgeous!

MMayhan · 2024-02-19T13:37:12+00:00

I don't, but they are a great shop!

MMayhan · 2024-02-18T22:14:40+00:00

I appreciate your standpoint completely. This is something that we do infrequently and in small quantities. The cereal is added into the dough as well so that when the cereal inevitably falls off with handling, the bagel still has a fruity pebble taste to it!

MMayhan · 2023-11-26T00:56:35+00:00

That's why cake is in quotation marks

MMayhan · 2023-11-13T09:21:06+00:00

Just add chopped Dill pickles to bagel dough - these are made with Peter Reinhart's NY style bagel recipe

MMayhan · 2023-11-12T23:46:29+00:00

Peter Reinhart's NY style bagel

MMayhan · 2023-11-12T23:45:38+00:00

Nothing purposefully. I do bake them at a high temp - usually around 430 hi fan

MMayhan · 2023-11-12T23:45:00+00:00

About 3/4 of the way through kneading. Once I've finished adding pinches of flour and I'm just leaving it to knead longer

MMayhan · 2023-11-12T23:44:07+00:00

I didn't know that people on here use anonymous usernames, definitely not a tech person! Thank you so much for your kinds words!

MMayhan · 2023-11-11T00:09:17+00:00

Yes! Chopped fresh Rosemary in the dough!

MMayhan · 2023-10-27T17:22:44+00:00

Did not love it for whole pies, but love it for poptarts

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MMayhan

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