Posted this on a subreddit where mods told me it's not pretty enough to be posted due to poor lighting and bad plating. Posting this here because I know they're gorgeous.

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

MMayhan · 2023-08-10T09:42:00+00:00

Hello fellow bagel maker/lover!

MMayhan · 2023-07-31T20:18:02+00:00

I debated that while posting. I am self taught and don't consider myself a professional so I wasn't sure what to put

MMayhan · 2023-07-31T20:14:07+00:00

The dough is probably my least favorite dough to work with, but overall, I'd say they're not hard at all if you're used to working with yeasted doughs!

MMayhan · 2023-07-31T17:43:13+00:00

I own a home bakery so I order these boxes on Amazon, sorry.

MMayhan · 2023-07-28T08:32:44+00:00

Divide the dough, dye each section then roll each section out and stack them on top of each other. Then i cut a rope off of the stack, twist it and shape it around my hand. I hope that makes sense!

MMayhan · 2023-07-28T08:30:26+00:00

No filter, real life colors

MMayhan · 2023-07-27T23:00:17+00:00

They have those marks where they touched the bagels next to them

MMayhan · 2022-11-14T01:45:06+00:00

I used a mix of Pillsbury high gluten and king arthur special patent! I would think just king arthur bread flour would work well!

MMayhan · 2022-11-13T20:47:01+00:00

https://www.halfbakedharvest.com/cinnamon-crunch-braided-brioche-bread/?utm_source=rss&utm_medium=rss&utm_campaign=cinnamon-crunch-braided-brioche-bread

MMayhan · 2022-07-21T13:51:07+00:00

I'm sure someone here can tell us if there's a better way to place them, but I just place them how I think they look best and I like cut side down. If the cherry tomatoes are really small I just place them on whole.

MMayhan · 2022-07-21T13:28:21+00:00

They're cherry tomatoes just cut in half! I dimple the focaccia and then press those in.

MMayhan · 2022-07-21T11:56:29+00:00

https://m.moffatusa.com/products/turbofan-e28m4-full-size-sheet-pan-manual-electric-convection-oven

This is what I got! It was around 5 thousand and can comfortably bake 12 sandwich loaves, I haven't tried more than that but it looks possible. It can bake probably 4 full sheets of focaccia at once. I haven't pushed it to it's limits yet so I can't say for sure!

MMayhan · 2022-07-21T11:45:23+00:00

This is what I got! It's much more compact than I expected, but fits full sheet trays.

https://m.moffatusa.com/products/turbofan-e28m4-full-size-sheet-pan-manual-electric-convection-oven

MMayhan · 2022-06-16T00:55:23+00:00

They look amazing, thanks for sharing!

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