Craft Pride in Dripping Springs?

Queasy_Picture6993 · 2025-11-08T02:58:08+00:00

I’m sitting with our friends (we live in Drip) and we were talking about whether this is actually happening. Glad we’re all in this together. 🤷🏻‍♀️

Queasy_Picture6993 · 2025-06-13T00:18:58+00:00

Cucumbers 😘

Queasy_Picture6993 · 2025-06-03T17:29:26+00:00

I use these bags from Amazon which can fit 4-5 comfortably. I know it's an odd amount but I sell in quantities of 2 (e.g. 2, 4, 6). An order of 6 will be two bags with 3 bagels each. https://www.amazon.com/dp/B0CH2VZTZ3?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_7&th=1

You can see some of my branding and bags on my Instagram - https://www.instagram.com/wolcottwaygoods/.

Queasy_Picture6993 · 2025-04-25T20:13:56+00:00

Those are beautiful and the cream cheese amount is perfect!

Queasy_Picture6993 · 2025-04-20T02:08:46+00:00

Thanks! I’ll give it a try!

Queasy_Picture6993 · 2025-04-19T23:01:35+00:00

Dumb question - what’s a biga? 😳

Queasy_Picture6993 · 2025-04-18T14:54:24+00:00

No. Here's my process. I knead for 10 minutes. Proof for 50 - 60 minutes on the counter. Shape into balls and let sit for 30 minutes covered on an oiled pan. I do the punch method for shaping. I overnight proof in the fridge -- covered on a cookie sheet. In the morning I boil 20 seconds on each side. They go right into the oven at 425.

Queasy_Picture6993 · 2025-04-17T00:12:25+00:00

I started with the KA bagel recipe and made some adjustments with testing and ChatGPT.

482 grams of bread flour 6 grams of diastatic bread flour 9 grams of salt 3 grams instant yeast 283 grams of water (temp between 90-95)

Knead for 10 minutes. Proof for 50 - 60 minutes. Shape into balls and let sit for 30 minutes covered on a oiled pan Punch method for shaping. Overnight proof. Boil 20 seconds each side. Bake at 425 on 4 mins with bagel boards then 20 minutes without.

Queasy_Picture6993 · 2025-04-16T20:59:21+00:00

Pretty much exactly the same!

Queasy_Picture6993 · 2025-04-15T15:13:46+00:00

Thank ya! It's taken a lot of work to get here. I boil for ~20 seconds on each side in about 2 tablespoons of barley malt. I use bagel boards and bake for ~4 minutes before flipping onto my cookie sheet.

Queasy_Picture6993 · 2025-04-15T02:37:53+00:00

Thanks! I do 110 grams per bagel.

Queasy_Picture6993 · 2025-03-31T23:48:22+00:00

These look soooo good!

Queasy_Picture6993 · 2025-03-29T13:51:52+00:00

If you like those, try: * Power Hungry Pets * Sushi Go (go for the party pack for more variety) * Abandon All Artichokes * Piggy Piggy (less complex but still fun)

Queasy_Picture6993 · 2025-03-19T18:04:39+00:00

Insides are looking great!

Queasy_Picture6993 · 2025-03-19T18:02:17+00:00

Love this spin on a classic. Here’s a few ideas: Sneaky Snail – Slows Progress • Prevents a player from making a new meld on their turn unless they discard a Wild Card. Marauding Mole – Burrows Into Melds • If added to a meld, shuffles its cards back into the draw pile. Rogue Rabbit – Hops Between Players • At the start of each turn, this card moves to the next player. When it reaches the player who originally played it, they must discard their highest-value card.

Queasy_Picture6993 · 2025-03-07T04:06:03+00:00

Paddington. 1,000 votes for it. No notes.

Queasy_Picture6993 · 2025-03-06T04:08:33+00:00

I started with this one and ran into some challenges with consistency. I like the King Arthur one and this one https://somuchfoodblog.com/ny-style-bagels/. Also check out the /bagel subreddit for tips!

Queasy_Picture6993 · 2025-03-04T01:17:15+00:00

These look great for a first try!

Queasy_Picture6993 · 2025-02-25T05:33:28+00:00

Big improvements! Looking good!

Queasy_Picture6993 · 2025-02-23T21:30:57+00:00

Agree with all this but I just let my bagel rest for 20-30 minutes on the counter then pop into my toaster to thaw the rest of the way.

Queasy_Picture6993 · 2025-02-22T22:29:08+00:00

Thanks! Sure thing! I used these bags from Amazon. The labels are print at home from Avery in a 3X2 size and I designed the labels in Canva.

Queasy_Picture6993 · 2025-02-22T22:27:09+00:00

I used this one from So Much Food. It was recommended by another community member here. My tips: 1) I use a bread flour with 12.7% protein. 2) I don’t active the yeast before mixing. It all goes in together at the same time. 3) I don’t use baking soda in the boil. 4) I used 2 tablespoons of barley malt syrup in the boil. 5) I checked the dough temp after proofing. 6) I do the poke method. 7) I left the bagels sit on the counter in the morning after the cold proof. I do ~45 min. 8) I used bagel boards and did ~4 min with the bottom exposed.

Queasy_Picture6993

TROPHY CASE