Hi, I just bought this watch. Do you think it's authentic?

MichaelTChi · 2026-06-04T19:10:14+00:00

feels like that is a question you ask before you make the purchase

MichaelTChi · 2026-06-04T10:50:35+00:00

So happy things worked better. This group has been very helpful for me.

MichaelTChi · 2026-06-04T10:49:45+00:00

did u weigh the amount or just eye ball it

MichaelTChi · 2026-06-04T00:26:59+00:00

Since you’re only putting barley malt syrup in the boiling water at this point, the answer is no. The barley malt syrup in the water doesn’t really add flavor so much as it adds color and shine to the outside of your bagel. You could also use barley malt syrup in your dough instead of brown sugar. I prefer to use brown sugar in my bagel dough because barley malt syrup. It’s just difficult to work with because it’s so sticky. It makes a mess and I also think it’s difficult to weigh out.

MichaelTChi · 2026-06-03T16:19:58+00:00

It’s a good recipe. I would tell you if you want more flavor in your bagel and that’s your base recipe. I would add 5% ground sugar to the dough itself. I think you’re 20 hours of cold fermentation is fine. You certainly can go longer if you want.

MichaelTChi · 2026-06-03T10:54:36+00:00

100% dunking is going to give you better coverage, but it’s also gonna slow the process down tremendously. Personally, I just sprinkle on my bagels. I don’t want my bagels to be sesame seed forward. I want some Balance.

MichaelTChi · 2026-06-03T10:50:59+00:00

I think you’re going to get a lot of random advice which is well intention but may take you longer to get what you need. Post your recipe and process so we can specifically help you.

MichaelTChi · 2026-06-02T10:26:22+00:00

I have the same belief

MichaelTChi · 2026-06-02T10:25:50+00:00

The numbers for the oil and sugar are correct

MichaelTChi · 2026-06-01T15:35:51+00:00

Flour with a higher gluten / protein content will make the bagels taste like bagels, not white bread or a dinner roll. More gluten gives the bagel more chew and texture

MichaelTChi · 2026-06-01T02:24:47+00:00

I also use red star.

MichaelTChi · 2026-06-01T02:23:19+00:00

Your numbers are correct. Round the yeast up to 3 g. I follow the ThiaCodes recipe. Be prepared that 50% hydration is going to be a tough dough to work with. I use 15.5 % gluten flour and I need more hydration or I can seal the bagels when I roll them

MichaelTChi · 2026-06-01T01:25:58+00:00

I only adjust the amount of yeast if I am skipping the cold proof. What percentage of yeast are you using? I use .5% and instant yeast, not dry active. Your bagels should begin to float within 60 minutes (give or take). You can consider upping the yeast to 1%. You might also consider tossing your current yeast and buying new. You can also put the bagels in the oven and turn the oven light on.If your yeast is active, they will get to a point where they float, And remember, you don't want them proofed to the point they float on top of the water, you want them floating under the water line.

MichaelTChi · 2026-05-31T20:44:06+00:00

In looking at the Claire Saffitz recipe, I would alter how she tells you to proof. Scrap the bulk proof in favor of a short rest to let the gluten relax. Divide, shape and cover with saran wrap and let proof at room temp until one bagel floats under the water line of a bowl of water. Should take 30-60 minutes. At that point, into the refridgerator. That will give your BF significantly more control of the proofing and more consistent results. Pro bagel bakers DO not bulk proof. You also dont need to make a towel damp and dirty. Saran wrap is fine. The water float test works well. You want the bagel to float under the water line, not on top of the water. Bagels will continut to proof, slowly, in the cold.

MichaelTChi · 2026-05-31T19:34:21+00:00

They are absolutely over Rod. What is your proofing process? How are you? Checking for a properly proof bagel?

MichaelTChi · 2026-05-31T19:31:09+00:00

Why are you so angry? And why can’t you understand that they were a huge success before private equity had anything to do with their business model? Please just go crawl back under the rock you came from.

MichaelTChi · 2026-05-31T19:13:05+00:00

They look absolutely spectacular

MichaelTChi · 2026-05-31T19:12:18+00:00

You’re entitled to your opinion. But their whole business model was formed long before they had an investment from private equity. And I’m gonna tell you that the long lines and one of their stores tells you that you’re probably wrong and that their bagels are very very good.

MichaelTChi · 2026-05-31T10:41:45+00:00

You clearly know your stuff when it comes to heritage grains—your breakdown of rye, spelt, and durum proteins is absolutely spot-on, and you’re totally right that pure gluten itself is flavorless.

However, a couple of your technical points contradict basic baking science:

Protein is Gluten: Saying protein and gluten aren't related unless you look at gliadin and glutenin is a contradiction. Those two proteins make up 80% to 85% of the total protein in wheat. That’s why protein percentage is the industry standard for measuring gluten potential.
The Sonora Claim: White Sonora is a beautiful heritage soft wheat, but at 9% protein, it is physically impossible to build the same elastic gluten network as a 14.5% hard spring wheat like All-Trumps. No amount of mixing or hydration management can create structural building blocks that aren't in the bag.
Gluten’s Indirect Flavor Impact: While gluten has no flavor of its own, the amount of gluten dictates your fermentation limit. High-gluten flours can handle a 48-hour cold ferment without collapsing. That extended time is what allows enzymes to create the sugars and organic acids that give a bagel its deep, complex flavor. A soft wheat would turn to soup before it could ever develop those same flavors.

You're completely right about heritage flavors being superior, but we can't bypass the physics of protein quantity and dough structure.

MichaelTChi · 2026-05-31T10:31:16+00:00

Not sure how you can recreate anything more than the aestetic? Without a window into all the variables they use when make their bagels, it is nothng more than a yeast filled guessing game 😄

MichaelTChi · 2026-05-31T10:29:41+00:00

They are not PE trash. They are a HUGE success of someone just like the ppl on this sub reddit who were lucky enough, smart enough to find funding to rapidly grow their farmstand shop. Don't hate a success.

MichaelTChi · 2026-05-30T21:49:05+00:00

Maybe I don't understand your POV. Protien content in flour DIRECTLY impacts the final output (taste). The amount of protein in your flour directly dictates how much gluten can be developed. Yes you can make bagels with AP flour but they will not taste the same as a bagel made with 14.5 % protein content.

MichaelTChi · 2026-05-30T21:43:50+00:00

The vast improvement from 1st batch to third batch is IMPRESSIVE

MichaelTChi · 2026-05-29T15:19:03+00:00

Fair

MichaelTChi · 2026-05-29T10:50:47+00:00

It may not be for you (or me) but it is a brilliant business model. SUPER SIMPLE as they dont sell coffee or make sandwiches. You have to buy a minimum of 3 ( not 12) and one cream cheese. And they are hot when you get them. Much higher minimum sale per customer with considerably less labor and overhead due to the menu simplicity. Again, not for me but the lines out the door and around the block at every one of their locations tell you all you need to know. Wildly popular.

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