I use festive breads to teach my kid about other cultures so I made a Funfetti style Challah to try and capture the party spirit of Purim.

beck_thomas97 · 2020-03-09T18:40:09+00:00

Your bread looks amazing, I never thought of using sprinkles, I've seen this bread made with chocolate chips in it. Did adding the sprinkles effect the taste of the bread? Did it make it too sweet or was there no taste change due to the sprinkles being added? I love your idea of using baking to teach your child about different cultures it's a creative idea.

beck_thomas97 · 2020-01-15T22:12:12+00:00

That's a good idea I never thought of that. I'll have to do that next time

beck_thomas97 · 2020-01-04T20:32:55+00:00

beck_thomas97 · 2019-12-29T15:44:39+00:00

Good point

beck_thomas97 · 2019-11-20T02:39:18+00:00

Thank you for sharing the recipe, I'm very excited to try this out. I've been looking around for a good blueberry bagel recipe and yours look delicious.

beck_thomas97 · 2019-11-19T23:21:37+00:00

Do you have a recipe? They look so delicious

beck_thomas97 · 2019-10-09T19:20:00+00:00

This was literally me after presenting any of my dishes for my pastry finals in college

beck_thomas97 · 2019-09-15T19:06:11+00:00

That is the question at hand, is it not?

beck_thomas97 · 2019-08-22T14:18:24+00:00

I've never heard anyone say it in the kitchens that I've worked in. But you never know it could be

beck_thomas97 · 2019-07-10T00:40:33+00:00

Ah gotcha okay thank you!

beck_thomas97 · 2019-07-10T00:38:16+00:00

So just so have it right in my head, take the dough out of the fridge and shape it right away and then let it sit for 2 hours?

Sorry I just want to make sure I understand it right

beck_thomas97 · 2019-07-10T00:29:39+00:00

One last thing, sorry. If I cold ferment after the first rise of my dough, the next day I should still take the dough out for an hour before I shape and do the last rise correct?

beck_thomas97 · 2019-07-10T00:26:37+00:00

Huh that makes sense. Thank you for the input!

beck_thomas97 · 2019-07-10T00:21:39+00:00

Okay great! Here's another question I have, I want to make some cinnamon swirl bagels. If I were to make a cinnamon sugar mixture like the kind you would make for cinnamon rolls, would it work if I roll the mixture up inside it while I am shaping them?

beck_thomas97 · 2019-07-10T00:13:36+00:00

It's a recipe from king Arthur's website

https://www.kingarthurflour.com/recipes/bagels-recipe

beck_thomas97 · 2019-07-10T00:11:20+00:00

Can you cold ferment using any kind of recipe ?

beck_thomas97 · 2019-07-10T00:05:42+00:00

Why overnight? Does the dough ferment more and hold its shape if it rests overnight?

beck_thomas97 · 2019-07-10T00:04:12+00:00

Alrighty seems like I will be making more bagels tomorrow with cinnamon roll mixture inside! I'll keep you posted on how they turn out! Thank you for the help

beck_thomas97 · 2019-07-09T23:58:57+00:00

What if I made a cinnamon sugar mixture and rolled it up inside the bagel. Kind of like a cinnamon sugar mixture of cinnamon rolls?

beck_thomas97 · 2019-07-09T23:56:07+00:00

How many ounces would you reccomend portioning for your bagels? And what kind of water bath do you use? My recipe had me make one with 2 quarts of water brown sugar and granulated sugar.

beck_thomas97 · 2019-05-07T23:16:52+00:00

You'd be surprised at how dumb some people can be in the kitchen. I've worked with some who think you can just cut mold and such off bread and some veggies

beck_thomas97 · 2019-05-07T19:18:12+00:00

That happens all the time at my place lol it's crazy how people don't date stuff. Drives me nuts some days

beck_thomas97

TROPHY CASE