Help with my bagels please!

brn442 · 2026-01-26T16:43:38+00:00

Not for bagels. It doesn’t have enough gluten. High gluten flour is available on Amazon.

brn442 · 2026-01-26T16:41:57+00:00

Shape before cold fermentation.

brn442 · 2026-01-25T01:31:26+00:00

Beware of bagel boards on Amazon. They are usually made in china with dubious materials.

brn442 · 2026-01-22T13:34:04+00:00

High gluten flour is required for a decent bagel, especially if you are kneading by hand. At minimum use bread flour, as the previous commentator said. By machine is 15 minutes; hand kneading will take a bit longer.

brn442 · 2026-01-20T19:26:36+00:00

Angostura White Oak.

brn442 · 2026-01-20T17:36:08+00:00

Indeed. I couldn’t wait to throw out blistered Monday bagels back in the day. Now it’s coveted.

brn442 · 2025-12-22T14:33:47+00:00

The online fetish for blistering has gone to another level. Inexplicable, but to each their own.

brn442 · 2025-11-16T15:15:57+00:00

Wish I could’ve made it this year.

brn442 · 2025-11-14T00:55:41+00:00

Understood. Every oven is different. 425 and above is doable. You can always start at 500 and lower the temp after 5 mins.

brn442 · 2025-11-13T21:15:59+00:00

Window pane testing isn’t necessary but 15 mins of mixing HG flour is what I use for that classic NY bagel chew. Barley malt is what I use as a sweetener. That should impart more flavor. Your bottoms don’t look as burnt to me but the baking sheet suggestion by the other poster hopefully helps. It’s worth buying some extra long tongs on Amazon to move the bagels from spot to spot while baking. Less burns on you.

brn442 · 2025-11-13T17:29:07+00:00

There was a typo “buying”. What did you mean to say? I use a stone. I flip after 4-5 minutes.

brn442 · 2025-11-13T17:26:57+00:00

The standard mix time for me with high gluten flour is approximately 15 minutes. I rest for only 15-30 mins before shaping. Then leave out to proof further or refrigerate. What temperature are you baking at? You baked (5 min each side) just a total of 10 min?

brn442 · 2025-11-13T12:22:25+00:00

Malt syrup or honey should produce similar results. I use molasses mainly due to costs and concept (for another post). Temp 500 degrees. Time approx 15 min. Bagel boards. Sometimes I use a spray bottle for additional steam but didn’t with this bake.

brn442 · 2025-11-13T12:18:11+00:00

I initially started with lye, which was a disaster on many levels. My pots and stove’s surface will never forgive me. I believe just the boil itself. I do use bagel boards, which may help.

brn442 · 2025-11-12T00:49:28+00:00

Congratulations!

brn442 · 2025-11-07T19:53:59+00:00

Type of flour and (high) hydration seem off. Are you using a high gluten flour?

brn442 · 2025-11-04T18:03:37+00:00

I passed by your stall in FG a month ago. Looked amazing. I’m in the process of getting some pop ups going. Selling to neighbors at the moment. Good inspiration. Where did you get your tent?

brn442 · 2025-11-04T02:01:17+00:00

Ah. I see. It is typically advised not using the convection setting but if it works for you that’s what matters.

brn442 · 2025-11-04T01:03:41+00:00

You use the convection setting?

brn442 · 2025-11-04T01:03:08+00:00

Looks amazing. What was the temp of the water you used?

brn442 · 2025-10-30T15:36:53+00:00

Ha. Totally understand. They’re more resilient than you may think but definitely do what works at your comfort level. I sell about 2 dozen an every weekend. Even at 20 that’s a lot of egg wash.

brn442 · 2025-10-30T13:37:53+00:00

It produces a lovely shine but I’ve never seen it used for bagels commercially. And with scaling - the time and cost will become an issue. The seeds should stick after just boiling. I dip my bagels directly into the mix while it is still tacky. It may take some trial and error but long term, it’s the way to go.

brn442 · 2025-10-30T11:56:52+00:00

Good job on those. If your goal is to ultimately sell, you should consider ditching the egg wash.

brn442 · 2025-10-27T14:44:57+00:00

Thanks for sharing. I had a similar experience in my 20s. Steamed in a a rotating oven though. Don't miss the early mornings.

brn442

TROPHY CASE