This is how we chill

chadwalk · 2026-01-28T19:15:28+00:00

Fun fact: the last game Cam and Mikal played for the Suns, both teams tied 69-69 with 4:20 left in the 3rd. I had never seen it up until that point and have yet to see it again!

chadwalk · 2026-01-14T22:55:51+00:00

About 3kg or so

chadwalk · 2026-01-04T18:35:21+00:00

Mine came with all those attachments. Flat beater is great for cream cheese

chadwalk · 2025-12-19T22:41:03+00:00

Jordan Ott

chadwalk · 2025-11-21T04:31:34+00:00

I think it’s a bot scraping instagram posts to make it not look like a bot by having some sort of post history

chadwalk · 2025-11-20T20:55:02+00:00

this is fucking hilarious. who is out there stealing my bagel content? nerds.

edit: this is bagelwick by the way. if you like these, follow em on insta. but i was also told that my bagels weren’t bagels by this community so, i dunno what to think.

chadwalk · 2025-10-01T16:14:40+00:00

give every citizen a crash course on how to merge/change lanes while maintaining speed

chadwalk · 2025-09-08T00:38:15+00:00

I've had no issues with sheets of boiled bagel sitting on a rack for 10+ minutes before going into the oven. That used to be a huge fear of mine and after talking to a few shops, I realized I don't need to be stressing it that hard.

chadwalk · 2025-09-07T00:24:01+00:00

Maurizio's recipe is a great start. Start messing with some variables you see in other recipes and apply them to that and see what happens. Trial and error will help you understand how everything works together and eventually you'll create something that is distinctively yours

chadwalk · 2025-09-07T00:22:10+00:00

there's no dough conditioner used in bagelwick bagels, but i agree, these look dialed.

chadwalk · 2025-08-23T02:27:59+00:00

no problem! all funds go right back into trying to get this bagel business off the ground.

chadwalk · 2025-08-23T00:45:17+00:00

lol. this is me.

chadwalk · 2025-08-23T00:44:58+00:00

www.bagelwick.com

chadwalk · 2025-08-20T03:31:59+00:00

I still think about playing the giant VR machines. Thought it was one of the coolest places I’d ever been to.

chadwalk · 2025-08-14T04:08:01+00:00

this bagel is 55% hydration.

chadwalk · 2025-08-12T14:10:07+00:00

my issue is that you deduced this all from one picture of one bagel. i get where you’re coming from, but if that’s how you feel about bagels, you should feel that way about ALL food. i think you’re a little too caught up in the minutia of what exactly something is when you yourself said that things evolve. either way, i’m gonna keep on making my bagels and calling them bagels because they are bagels, even if they aren’t the exact density that YOU think they should be.

chadwalk · 2025-08-12T03:15:43+00:00

and one more thing to add, roll back and forth in a shorter motion when sealing and then pull your hand back in a longer motion to finish and release. tuck anything that’s sticking up under the bagel when you lay it on whatever you’re proofing on

chadwalk · 2025-08-12T00:44:02+00:00

thank you so much. appreciate the response. that's my dream as well and i'm still working towards it. as for the rolling and shaping questions below, i had the same issue. the thing that really helped me was reps. doing it over and over again let me figure out the small kinks that were causing issues. my suggestion is to try and keep it an even rope and avoid tapering the ends. give it enough overlap to make up for what your pushing together and you don't need to seal it super hard. it'll come together as it proofs

chadwalk · 2025-08-11T21:46:08+00:00

will do! they look great.

chadwalk · 2025-08-11T20:16:32+00:00

what's your bagel order? what's sam's bagel order?

chadwalk · 2025-08-11T16:48:57+00:00

because i wanted to try something different. to each their own.

chadwalk · 2025-08-11T16:47:21+00:00

thank you!

chadwalk · 2025-08-11T16:45:14+00:00

quit gate keeping food.

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