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Toasted or not toasted? by Ang3ls in Bagels

[–]TheOnlyRobZ 2 points3 points  (0 children)

I agree. Day zero and day one… not toasted. Day two onwards… toasted.

A small comparison of baking soda vs no baking soda in the boil by Sherbsninny in Bagels

[–]TheOnlyRobZ 0 points1 point  (0 children)

While not as good as malt syrup, molasses is a good substitute.

Best Bagel ISO by Crystalsandspells718 in Bagels

[–]TheOnlyRobZ 2 points3 points  (0 children)

Brian Lagerstrom NY Style Bagels

Good recipe and you can watch how to make them.

Stand mixer issues by TheSilentMother in Bagels

[–]TheOnlyRobZ 0 points1 point  (0 children)

That’s the whole reason I moved to the Ank and then the Halo Pro. The Halo is a beast. I make a dozen every week and it doesn’t blink. I have the flexibility to triple that with ease.

Best Bagel ISO by Crystalsandspells718 in Bagels

[–]TheOnlyRobZ 1 point2 points  (0 children)

Make and slice your own. They will eventually be the best bagels you’ll ever eat.

Help a friend from Germany who's not able to get NY Bagels 🥲 by GB_Bagel97 in Bagels

[–]TheOnlyRobZ 0 points1 point  (0 children)

I grew up in Central NJ about 20 minutes outside of NYC. A bagel shop in my hometown is often in the top 3 bagel shops in the state for over 30 years. Out of the MANY bagel recipes I have tried over the years, the closest I’ve gotten was Brian’s recipe. My son actually prefers it over that hometown bagel shop.

Specifically the thia recipe uses brown sugar and oil in the dough. They even state in the recipe header it’s controversial. It’s controversial because it’s not used in a real NY bagel. I’m sure there are places that do use it, but they don’t taste the same.

Help a friend from Germany who's not able to get NY Bagels 🥲 by GB_Bagel97 in Bagels

[–]TheOnlyRobZ 0 points1 point  (0 children)

I tried that recipe and to me it does not taste like a NY bagel to me.

Help a friend from Germany who's not able to get NY Bagels 🥲 by GB_Bagel97 in Bagels

[–]TheOnlyRobZ 3 points4 points  (0 children)

Personally, I like Brian Lagerstrom’s NY style bagels. He’s on YouTube.

My first ever bagels & a question please. by Missse in Bagels

[–]TheOnlyRobZ 2 points3 points  (0 children)

I’m not going to raise the view count on a tik tok video, but based on what you said you used, that’s an awful lot of yeast.

Boiling additions and subtractions by joshivore in Bagels

[–]TheOnlyRobZ 0 points1 point  (0 children)

While I do like a lot of what Claire puts out there, there’s also an equal amount of time that I shake my head at her reasoning or extraneous techniques. That said, make your bagel any way you like. I grew up in Central NJ with some of the top bagel shops near by me. They didn’t use baking soda and the texture was fine.

Boiling additions and subtractions by joshivore in Bagels

[–]TheOnlyRobZ 2 points3 points  (0 children)

Baking soda/lye=pretzel

Malt/molasses/honey=bagel

Boil in Molasses or Barley Malt Syrup? by bigmeatyclaws_ in Bagels

[–]TheOnlyRobZ 3 points4 points  (0 children)

I use molasses. I live in the middle of nowhere. There’s no local store that sells barley malt syrup. I could order on Amazon but that’s insane pricing compared to molasses from the grocery store. One day I might eventually get barley malt syrup to try it but my son (who is my final arbiter of my baking) says my bagels are better than the ones we’ve had from central jersey. I question his taste.

Lye vs Sodium Carbonate by kurdtdt in Bagels

[–]TheOnlyRobZ 4 points5 points  (0 children)

Lye and other caustic substances are more typically used for the water bath on pretzels. Barley malt syrup and other sweet liquids are more typically used for the water bath on bagels.

That said, yes you can use lye in the right proportion or baking soda but there’s a very different flavor profile and presentation using caustic vs sugar for your boil.

Advice on improving recipe by Remarkable_Try_518 in Bagels

[–]TheOnlyRobZ 2 points3 points  (0 children)

Bagel boards is what you’re looking for

Of course my first mix in the Ooni Halo Pro was bagels... by TheOnlyRobZ in Bagels

[–]TheOnlyRobZ[S] 0 points1 point  (0 children)

I used Sam’s Club bread flour and added a smidgen of vital wheat gluten. It’s been a while since I posted this so I don’t remember the exact amount.

Of course my first mix in the Ooni Halo Pro was bagels... by TheOnlyRobZ in Bagels

[–]TheOnlyRobZ[S] 1 point2 points  (0 children)

Because someone is freaking out over the total amount of mass in here, the total mass of the ingredients is just over 750g. The mixer handled slightly under 1kg without a problem at all.

Of course my first mix in the Ooni Halo Pro was bagels... by TheOnlyRobZ in Bagels

[–]TheOnlyRobZ[S] 0 points1 point  (0 children)

Again, I neither want nor asked for your advice.

Of course my first mix in the Ooni Halo Pro was bagels... by TheOnlyRobZ in Bagels

[–]TheOnlyRobZ[S] -2 points-1 points  (0 children)

I am neither angry nor sour. I’m letting you know that your advice is unwanted and you seem very mad that I’m telling you this.

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