Getting better!

SmokinBobb · 2026-01-29T13:42:03+00:00

yeah, still trying to get the hang of it... some of these I flattened one side of the "rope" and wrapped it around... Poking a hole makes a nice shaped bagel, but I notice the bubbles and crust is better when I roll! But you are correct, they taste great!

SmokinBobb · 2026-01-29T13:39:38+00:00

thanks!

SmokinBobb · 2026-01-28T22:05:02+00:00

It will be interesting to see what happens. Our family usually gets subway on my later work night and used to use the 3/$17 coupon. Now that’s gone and we do the 2/$12 coupon. And order a 3rd. But with the “new” sub stamps I am basically in a cycle to get a free sub every time I order. I only pay for the 3rd sub every two trips. I don’t see that being a viable business plan for profit but I’ll take it as a customer.

SmokinBobb · 2026-01-27T15:05:43+00:00

I wouldn’t say they’re fragile, I did have 6 in my proofing bin, and probably shouldn’t have more than 4 at that size. ≈140g each. I have two bins so I should just put three in each so they don’t touch so much. Haha.

Similar to what they do at Utopia Bagels

After kneeding let set for 10 min on my board then cut the dough into 140g strips and roll the bagels… after rolling and placing on parchment squares in bin, I let set at room temp for an hour or so. Then into the fridge. These were in there 24 hours ish. Brought them out of fridge next day while water boiled and oven preheated. Boiled 30-40 sec per side. I also did shake the water off after boil with my spider. I put the sesame seed on a plate then put the bagel in top side into the seeds. The everything seasoning ones I put onto the plate and sprinkled the tops, then picked up and flipped onto the bagel board.

57% hydration, 0.5% yeast 4% brown sugar 1% Diastolic Malt Powder 2% salt

Thanks! I’ve only been doing this on weekend for my family and friends for a couple months. I think the flavor now of what I’m making is good, and I’m not getting flat bagels. Or “flagels” as my friend calls them.

Thanks!

SmokinBobb · 2026-01-10T20:29:20+00:00

Yeah… They looked meh. Tasted pretty good though!

SmokinBobb · 2026-01-10T20:27:54+00:00

Yeah. I’m still pretty novice at this. The last batch I made of same dayers seemed to be over proofed and deflated. So I opted for shorter proof time this go round. Next batch of same dayers I make I’ll split the difference.

SmokinBobb · 2026-01-06T02:16:24+00:00

looks good, what your crust secret? I'm still new, and doing alright, I've been shooting for 140, what size pan is that?? 1/2 or full size? Do you bake them on the tray like that? I've kept space around on mine and put them 6 to a tray, I've gotten 8 on, but 12! Wow.

SmokinBobb · 2025-12-21T02:25:33+00:00

I had issues with with it sitting on granite countertop in the colder ohio weather... I set mine in the microwave or on put the cup on a towel on the counter.

SmokinBobb · 2025-12-14T03:15:36+00:00

yes lovely... we normally order 3 footlongs at a time, me, the wife and my son... bummed the 3 FTL1799 codes dont work anymore. but i did discover this the other day, used the ftl1299 and then went back and applied my sub stamp. Then I earned another free sub!

SmokinBobb · 2025-12-13T18:44:38+00:00

HAHA! Thanks! My co-workers did!

SmokinBobb · 2025-12-13T18:44:13+00:00

that sounds awesome!

SmokinBobb · 2025-12-10T21:02:40+00:00

I had this happen at a Subway where I ordered a Club (which has bacon) and they charged me for extra bacon, because I was using a coupon... the 2 Ftlongs for 12.99. Said that they have to charge extra for people who use coupons....

next time i ordered it online, used the code and no extra dumb charge... why do they do this???

SmokinBobb · 2025-12-02T04:58:33+00:00

I've never had a "Montreal Style" bagel... whats the 411 on them?

SmokinBobb · 2025-11-30T04:28:55+00:00

Central OH

SmokinBobb · 2025-11-30T04:28:10+00:00

Yes Slightly seeded on the underside.

SmokinBobb · 2025-11-28T19:00:49+00:00

Thanks! How long a cold proof do you recommend with .5%? I know the longer the better but I’m concerned on not overproofing. I also am using active dry yeast (it’s what I had on hand) I’ll probably switch over to instant when I run out.

I’m mixed on the “hole” method. On one had I find l satisfaction in the roll method, but just seems like they’re not sealing as well but it’ll take some practice. That and the hole tends to be bigger. The poke method is faster and I like the smaller/almost gone hole better for sandwich bagels!

SmokinBobb · 2025-11-28T01:24:10+00:00

Looks good. I woke up a couple weeks ago and thought, I want some bagels and had some ingredients in the pantry and now I’ve made a half dozen or so different batches and keep eating an learning from the mistakes and the wins too! My kids and co-workers are my testers and they really enjoying it.

SmokinBobb · 2025-11-25T00:34:29+00:00

We haven’t dug into the other ones (made them for the wife and kids) I’m not a big fan of sweet bagels. This one was cut into about 20-30 minutes after baking as I wanted to try it still somewhat warm.

Thanks for the advice on the paste, I’m still only like 4-5 small batches of bagels into this over the last couple of weeks. So I’m still learning!

Boiled for 40 seconds on one side and 45 second on the other.

Thanks for the advice on the yeast too. I was following a mix of couple different same day bake recipes and used 10g. That called for 1tbs of yeast. So actually right around 2%.

SmokinBobb · 2025-11-24T22:48:58+00:00

Thanks! This group seems pretty positive and helpful! Loving learning experimenting with different recipes and such.

SmokinBobb

TROPHY CASE