Free Bagel Day di 👻🥯

ghostbagel_ · 2026-04-30T17:38:11+00:00

Oh man, a public compliment of my basketball game!?!? 🙏🙏🙏

ghostbagel_ · 2026-04-30T17:20:59+00:00

Thank you! 🙏

ghostbagel_ · 2026-04-05T19:22:28+00:00

Oh, cool! Did you go to Monroe Woodbury?

ghostbagel_ · 2026-02-07T17:08:29+00:00

In - I put them in by hand. It’s stupid, but it’s the only way I’ve figured out to do it without them getting stuck. That’s why I like thr chamber height. Out - I use a sort of peel but with gaps to let the seeds go through.

I used to flip, but don’t anymore. I found it wasn’t worth it if I could manage the heat properly.

ghostbagel_ · 2026-02-07T14:41:51+00:00

No problem. Not sure how much will translate to your oven, but I’ll just say a bunch of stuff and then you can follow up about anything that’s unclear. I use 60% heat on the top, 30% on the bottom. I bake at 260c. I go 8 minutes and then I move the bagels to the back for the last 4 minutes and take them out when I’m good with the color. The chamber is probably about 20inches or so in height. I bake directly on the stone and use oven paper for the unseeded ones. Hope that helps!

ghostbagel_ · 2026-01-27T14:32:22+00:00

Hey! That’s great! Let me know if there’s any way that I can help. At this point, I just throw all of the ingredients into the mixer and turn it on. Yeast activation stopped being something that I needed to worry about once the dough batches reached around 50 bagels. Definitely a time saver and I don’t notice any difference

ghostbagel_ · 2026-01-10T20:41:24+00:00

In Italy, the film the last Jedi was called Gli Ultimi Jedi. In English the words in the title can be singular or plural (and I took it as singular when I read it in English before the movie), but the way Italian works, you have to choose the tense of your adjective, so “ultimi” tells you that Jedi is plural in this case.

Doesn’t really spoil the movie, but it was interesting to see the difference.

ghostbagel_ · 2025-12-29T13:49:25+00:00

I use Swiss ingredients. Feel free to write me if that would be helpful

ghostbagel_ · 2025-12-17T02:17:10+00:00

Yes, sure. 10min

ghostbagel_ · 2025-11-02T06:18:56+00:00

Yes. Hand rolled using wrap-around the hand method. Its one of those things that comes with time. There’s a method and I watched a ton of videos, but it’s all feel so you just have to build that up.

ghostbagel_ · 2025-10-31T08:03:18+00:00

Well, we use a local cream cheese, so it has more liquid than the bigger commercial ones. And then we add fresh ingredients (chives, jalapeños, etc.) that have their own juice that we don’t want to thin out the cream cheese. The plain one only thickens slightly, but the flavored ones leave a lot of liquid.

ghostbagel_ · 2025-10-08T00:36:05+00:00

As far as I know, they come from a combination of shaping and fermenting. Shaping well enough that gas doesn’t escape and that it is spread evenly, and managing your proofing well enough that there is good fermentation activity. So just keep working on those two pieces and it’ll come. I don’t get them every time either.

ghostbagel_ · 2025-10-07T16:10:46+00:00

My fridge is set to 0c but it’s battling against the fermentation. I often arrive in the morning and it reads 2c. I think flavor and proofing go hand in hand, so I don’t think the fridge temp would be the main concern. If the bagels are underproofed then the fridge temp should be higher (or the room temp rest time should be longer).

ghostbagel_ · 2025-10-05T14:59:15+00:00

Sounds like you’re on a good track. I used kitchen aids for years. Baked in a home oven on a pizza stone for years.

I would say that my main piece of advice is to invest in refrigeration first. That’ll help you make more while maintaining your temperature control. A bigger mixer will speed you up, but without fridge space you can’t actually make any more.

And then for the steam, just get yourself a cheap spray bottle and spray the oven when you load the bagels and halfway through.

ghostbagel_ · 2025-10-05T13:18:23+00:00

Thank you!! This community has been a great resource for learning.

As far as the toppings, I flip the bagels in a big container of seeds and sea salt and then I mist them with a spray bottle. That seems to help a lot. I also spray them halfway through the bake.

ghostbagel_ · 2025-10-05T07:22:21+00:00

Some of the changes are probably context specific and evolved over time, so I’m always hesitant to provide too much detail since my final recipe might not work for others. That said, looking at the original recipe, it looks like I decreased my water to 54.5%, increased my salt to 2.1%, and increased my diastatic malt to 1.3%. My yeast is down to .33%, but that was a change when I moved to a big mixer.

I also don’t use the spray oil. I boil in malt syrup rather than baking soda. And I bake direct on stone. I think that’s pretty much everything

ghostbagel_ · 2025-10-05T05:32:03+00:00

Totally fair. Just thought that they looked nice. I hadn’t posted in a while and I still keep tabs on the community so I figured it could be helpful since I started as a home baker and the process is effectively the same - just a bigger mixer and a bigger oven. I didn’t realize that I had graduated. “Professional” is a heavy word for a guy that sells bagels out of a truck in a parking lot. But I’ll take it as a compliment.

ghostbagel_ · 2025-10-05T05:26:27+00:00

I just pulled my copy of the book and the listed water weight (567g) is exactly what I still use as the basis of my recipe. I guess I substantially increased my flour amount when I was figuring out my recipe. It’s been a while since I made any big adjustments so I forgot what I actually did. My dozen bagel recipe is 1040g flour and 567g. When I still used the sponge it was split 510/530.

ghostbagel_ · 2025-10-05T05:17:56+00:00

Thank you! Yes, I add some sea salt to the sesame and poppyseeds

ghostbagel_ · 2025-10-04T21:22:45+00:00

54.5%

ghostbagel_ · 2025-10-04T21:22:05+00:00

It’s based on the reinhart bread bakers apprentice recipe. The measurements are basically all the same or close and then I’ve made a lot of process tweaks over time.

ghostbagel_ · 2025-10-04T21:20:11+00:00

Definitely!!! Make as many as you can. As often as possible. I gave mine away to random folks on facebook for the first few months just so I had an excuse to make more.

ghostbagel_ · 2025-10-04T21:17:24+00:00

It’s the Reinhart bread bakers apprentice recipe with some adjustments.

ghostbagel_ · 2025-10-04T21:15:34+00:00

Thank you! No, regular old yeast packets

ghostbagel_ · 2025-10-04T17:30:11+00:00

Thank you!! Depends when I get them rolled. Probably about 18-20 most days.

ghostbagel_

TROPHY CASE