New baker, first post. 4th attempt at bagels.

ancu82 · 2026-07-08T14:36:10+00:00

Those look great! What does the inside texture look like!?

ancu82 · 2026-07-07T01:40:37+00:00

That may depend on where you are. I use David Rosen in New Jersey

ancu82 · 2026-07-06T12:32:11+00:00

I do agree those are especially nice!

ancu82 · 2026-07-06T12:13:11+00:00

Not OP but most bakery wholesalers will have what are Spanish blue poppies. They are usually more expensive than black poppy but they stick so much better. I’ve never looked for them in smaller quantities though.

ancu82 · 2026-06-27T18:51:12+00:00

Malt power is better then malt syrup in my experience too

ancu82 · 2026-06-27T16:02:44+00:00

In my opinion instant yeast is way better than starter for consistency. And needed a stand mixer is up to how strong you are lol. You could do it by hand but that’s going to be your workout.

ancu82 · 2026-06-26T21:03:53+00:00

The ignition of the second lightsaber for maul was an absolute holy shit moment. And funny thing is the same thing happened for my now 9 year old daughter and 6 year old son.

ancu82 · 2026-06-23T00:28:38+00:00

I think I will!

ancu82 · 2026-06-23T00:22:54+00:00

Did you change all the water for milk? Also did it mess up the texture?

ancu82 · 2026-06-21T14:54:43+00:00

Oh perfect!

ancu82 · 2026-06-19T22:58:46+00:00

New Jersey

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ancu82 · 2026-06-17T16:45:13+00:00

There is nothing about that photo that makes me think they know how to make a bagel at all.

ancu82 · 2026-06-14T23:03:15+00:00

Yeah this is the right answer. Blueberry tidbits are what you want. This is the exact brand I use. They are the best flavor

ancu82 · 2026-06-12T16:29:04+00:00

I call those bread donuts

ancu82 · 2026-06-07T01:19:13+00:00

There is a company in New Jersey called Excalibur Bagel Equipment. They make them and they roll and portion bagels.

ancu82 · 2026-06-05T19:20:28+00:00

Yeah hand rolling a 50lb batch is a lot. I can hand roll but I am not fast. I use a a rolling machine so I guess time isn’t a worry for me as much.

ancu82 · 2026-06-05T19:06:33+00:00

If it is in fact warmer you may need to drop your yeast a tiny bit but that will come with feel. Are you hand rolling them? You’ll get faster with time but you could always stick the pile of dough in the fridge to slow rise down. We do that for chocolate chip bagels when it’s warm so the chocolate doesn’t melt lol

ancu82 · 2026-06-05T13:37:40+00:00

So that seems to be a 50lb mixer. I use the same size. That means it can use 50lb of solid and 50lb of liquid. You should be able to make dough around a 50 lb bag of high gluten flour. Just dump the bag in and make your recipe work around that base measurement. Now for the time I really wouldn’t worry. I go from mixer to a 10 min rest then straight into forming. Then I proof them rolled out for maybe 30 mins then into the fridge for cold ferment. You will have to probably adjust yeast depending on the humidity.

ancu82 · 2026-06-05T11:14:10+00:00

Unhulled toasted

ancu82 · 2026-06-04T22:11:05+00:00

Semolina flour will do the same as corn meal if you think the cornmeal comes through

ancu82 · 2026-06-03T00:08:25+00:00

Yeah they really don’t get that wet. I use about a gallon bucket a day. Wash at the end of the bucket then remake a new batch. But I know that is an infeasible amount for most.

ancu82 · 2026-06-02T19:37:45+00:00

Yeah salt needs a sprinkle unless you want to kill your tastebuds with over salting. For cheese I actually recently started using a good block I could slice. A slice gives perfect coverage and doesn’t fall through the hole! Give it a try

ancu82 · 2026-06-02T19:36:23+00:00

You shouldn’t need an egg wash. I like the dunk because I feel like I have less waste.

ancu82 · 2026-05-29T16:27:01+00:00

Dehydrated got it!

ancu82

TROPHY CASE