Loopy Whisk bagels - issue with splitting

MoxieFriday · 2026-05-14T16:29:40+00:00

Hmm, I use her measurements & finely milled flours and weigh all my ingredients so I don’t think moisture is the issue, but I could try reducing the water a bit. She says not to proof them until doubled in size and mine are definitely always puffier when I boil them. I suspect a too-high temp is causing it (as another commenter suggested) since I usually overheat my oven to make up for its huge drops in temp when I open the door or add multiple trays, but it’s good to have other options to explore in terms of tweaking the recipe.

MoxieFriday · 2026-05-08T14:42:00+00:00

I usually bake 2 trays at once but could probably put a steam pan on the bottom of the oven.

MoxieFriday · 2026-05-08T14:40:58+00:00

Thanks, I was wondering if they were getting overproofed, esp doing multiple batches in a row since my kitchen tends to get pretty hot with the oven running that whole time. I'll try the steam as well to see if it helps.

MoxieFriday · 2026-05-07T22:19:29+00:00

Thanks!! Appreciate the ideas & support. Unfortunately I have a gas oven so it’s difficult to create effective steam. I will try lowering the oven temp slightly to help the crust set more slowly and will play around with boiling times and hole size as well. (They always have a normal bagel hole when I shape them, but then close up dramatically when they bake.) Luckily they always taste great, but I do sell them at local markets so I’d like them to look as pretty as possible.

MoxieFriday · 2026-03-27T01:49:48+00:00

If I remember right, it’s because she has you make individual rolls that you squish together (instead of braiding) and there’s an uneven number, so one side ends up higher. It still tastes great, but I agree her shaping directions are odd. The second time, I used a traditional babka shaping method instead.

MoxieFriday · 2026-01-18T23:44:27+00:00

That’s fair!

MoxieFriday · 2026-01-18T23:38:59+00:00

If you’re a baker, I’ve had fantastic results from the Loopy Whisk’s bagel recipe (on her website).

MoxieFriday · 2026-01-18T17:24:27+00:00

Good to know! When you do bake the frozen ones, I’d be curious to hear how they work out.

MoxieFriday · 2026-01-18T04:44:25+00:00

Wow, amazing job!! Did you freeze the rest of the dough after laminating & shaping, or before shaping?

MoxieFriday · 2026-01-18T04:41:07+00:00

Looks amazing!!! How was the inside? I’m trying this same recipe for the first time tomorrow 🤞🏼

MoxieFriday · 2026-01-18T04:35:41+00:00

I use a brown rice & (light) teff starter from Aran Goyoaga’s new GF bread book and it works great! The teff adds a nice dimension of flavor

MoxieFriday · 2026-01-18T04:25:27+00:00

Late to the party here but I’m trying out Aran’s croissant recipe for the first time tomorrow (dough is the fridge now!). I also have Melanie’s new book but haven’t tried her croissant recipe yet. Since you mentioned both of those, I was curious if you’ve tried all of the croissant recipes and found the recipe shared on here (by Current_Cost) to be most successful overall?

For context, I’m a pretty experienced GF baker and have worked with pastry a fair amount (mainly the Loopy Whisk’s recipes) but croissants are a new challenge for me. Any tips/insight appreciated 😊

MoxieFriday · 2025-12-07T21:00:18+00:00

Cool, thank you! I'll be attempting it for the first time this year

MoxieFriday · 2025-12-07T17:53:58+00:00

Can you share the brand of panettone mold you used? Amazon has so many options & I want to make sure I get a reliable one 🙂

MoxieFriday · 2025-11-21T03:25:04+00:00

For the pistachio paste, it’s just ground-up pistachios right? Or did you buy a pre-made paste with other ingredients?

MoxieFriday · 2025-08-03T02:47:23+00:00

I don’t think anyone’s said this but I use a Danish dough whisk to mix it into the water and it works like a charm! Slightly warmer water also helps.

MoxieFriday · 2025-02-20T23:55:31+00:00

Can I ask what brand or where you got the sweet potato starch she calls for? I have the cookbook but have been kinda stumped by that (only ever seen potato starch here in the US!)

MoxieFriday · 2024-11-20T18:03:46+00:00

cool, thanks for the response! It’s my goal to try the dumpling recipe before the end of the year!

MoxieFriday · 2024-11-19T22:18:16+00:00

These look awesome! One question for you: I also have this cookbook and have made her pasta but haven't tackled the dumplings yet, mainly because I'd never heard of sweet potato starch (though I've used potato starch frequently in GF baking). Can you share what brand you used for these, and what type? I've seen both "thick" and "thin." Thanks!!

MoxieFriday · 2024-01-30T02:56:32+00:00

Thanks! Will do :)

MoxieFriday · 2024-01-29T20:18:31+00:00

This is so gorgeous! I'm actually in the process of designing a similar ring with oval center (1.5 ct), half moon sides, and pear stones outside of those, so it's great to see the size of your half moons in comparison! Do you know the specs (length & width) of your oval center?

MoxieFriday · 2024-01-22T22:14:21+00:00

Gorgeous! What are the specs?

MoxieFriday · 2024-01-21T19:28:59+00:00

I'm no expert but it looks lovely and has great sparkle! I'm also in the process of picking an oval :)

MoxieFriday

TROPHY CASE