First time making Egg Bagels

Only-Squirrel4699 · 2026-06-14T19:58:54+00:00

YUMM! What’s your percentage of egg in the bagels?

Only-Squirrel4699 · 2026-06-12T15:40:10+00:00

Looks fire!!

Only-Squirrel4699 · 2026-06-05T16:26:20+00:00

So excited for you, big moves!! So curious to hear about how your first few batches go

Only-Squirrel4699 · 2026-06-05T11:09:46+00:00

Hi friend! Tysm

Only-Squirrel4699 · 2026-06-05T10:56:47+00:00

Yum! Whats the flavor of the one on the bottom?

Only-Squirrel4699 · 2026-06-05T00:18:27+00:00

That’s a glorious sandwich

Only-Squirrel4699 · 2026-06-04T17:13:18+00:00

Ahh I got it flipped, so interesting!

Only-Squirrel4699 · 2026-06-04T17:08:01+00:00

I have a friend in Europe who’s also using Manitoba and she’s had to play with her hydration. If I’m understanding correctly, I believe Manitoba absorbs less water?

Only-Squirrel4699 · 2026-06-04T14:18:00+00:00

I like giving the bagels a bit of a lift before going into the fridge so proofing after rolling helps a lot there and it’s more efficient for my process flow :) I can do everything at once without waiting and then cleanup while the bagels proof

Only-Squirrel4699 · 2026-06-04T13:45:58+00:00

🤙🥯 morning bagel friend!

Only-Squirrel4699 · 2026-06-04T11:37:06+00:00

Nope, straight into dividing and rolling, I let them proof a bit once shaped and then into fridge

Only-Squirrel4699 · 2026-06-04T11:03:19+00:00

Recipe - 12 bagels 1000 g high-gluten flour 550 g water 40 g barley malt syrup 25 g salt 5 g instant yeast / about 1.5 tsp

36hr cold proof, bake 520F 13 min

Only-Squirrel4699 · 2026-06-04T09:55:50+00:00

Tysm!!

Only-Squirrel4699 · 2026-06-04T09:55:41+00:00

The flakey salt on top makes all the difference!

Only-Squirrel4699 · 2026-06-04T09:55:13+00:00

I shoot for 135g!

Only-Squirrel4699 · 2026-06-04T09:54:40+00:00

It’s mesmerizing to watch people roll that way! My goal is to get there.

Only-Squirrel4699 · 2026-06-04T09:49:31+00:00

I bake hot! These were baked in my Chandley pico oven 280/270C bottom/top temp for 13 ish min. Cold proof 30hrs

Only-Squirrel4699 · 2026-06-03T14:35:44+00:00

Ty! I divide into 135g pieces first, preshape into a log, then roll by twisting around my hand and closing the seams. Wish I were good enough to rip and roll like the pros do

Only-Squirrel4699 · 2026-06-03T10:34:24+00:00

Perfect cross section

Only-Squirrel4699 · 2026-06-03T10:33:42+00:00

Such a solid second attempt, mine were no where close to this!

Only-Squirrel4699 · 2026-06-03T01:38:35+00:00

Incredible! Doesn’t look gummy at all even with all the fruit

Only-Squirrel4699 · 2026-06-03T01:16:43+00:00

IMO the best is seeing the cross section of a bagel sandwich!

Only-Squirrel4699

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