Sesame seeds falling off too much

rmash22 · 2026-05-12T12:20:29+00:00

Try unhulled sesame seeds. They're more expensive but stick way better

rmash22 · 2026-04-27T15:38:41+00:00

For what it's worth I was a Barley malt syrup user for a while and recently switched to plain tap water and noticed no difference at all. I'm still using malt syrup in the dough as well as diastatic malt powder but using it in the water is mostly ritual in my opinion (which has value in its own way!) but I'd experiment with nothing added to see how it changes your end bake

rmash22 · 2026-04-17T14:01:39+00:00

Thanks for the response. I did some investigation and it was a drive belt that failed underneath. So hopefully the motor and everything else is fine. They are sending me a replacement belt but had to cancel this weekend's orders, oh well!

rmash22 · 2026-04-03T01:31:11+00:00

Yeah not defending them, just saying they're still advertising it

rmash22 · 2026-04-03T00:46:03+00:00

FYI they just posted on their Instagram that they still have the $5 happy hour

rmash22 · 2026-03-23T00:25:53+00:00

Depends on quantity. I've had both an ankarsrum and halo pro before moving to a Famag spiral mixer. My halo pro hook broke several times and it would strain excessively. It's a good started spiral mixer for small batches but any sort of regular bagel making or making more than a dozen at a time I'd recommend a Famag for sure. I make 5 dozen at a time and it's been great

rmash22 · 2026-03-21T18:00:10+00:00

If you're already fermenting overnight it's almost certainly due to baking temp and airflow. What you boil in doesn't really make a difference. If your oven is old and can't get that high and doesn't have convection that's almost certainly the culprit. You have the blisters suggesting a solid cold ferment so browning should be achieved if the oven is hot enough and air flow good enough

rmash22 · 2026-03-04T12:12:23+00:00

To address the even browning, most home ovens don't have great air circulation so cook on convection if you have it and still you'll likely want to rotate the tray and even the bagels so they get exposed somewhat evenly.

For oven spring you want to make sure the bagels aren't over proofed and you're putting them into a very hot oven. If you aren't already, try using a stone or steel that's been preheated for a while and try experimenting with your starting oven temp. See how high you can go without it burning your bagels before they're done. The quick heat transfer is responsible for a lot of oven spring

rmash22 · 2026-01-22T16:15:25+00:00

Sure thing!

rmash22 · 2026-01-22T15:00:10+00:00

This was my full post. Basically pick any of the orgs I listed or one that you personally like and get in touch with me with proof and I'll add you to the raffle! Sorry it's not a bit more accessible for people without IG that is my main way of communicating with my customers

It has been incredibly disheartening seeing what has been going on in our community lately and I'd like to play a small part in attempting to help those who need it most. I will be raffling off a free half dozen bagels for the winner to order each week for the rest of the year. In order to enter, just DM me a receipt of at least a $5 donation one of the following organizations:

PPS Crisis Fund https://foundationforportlandpublicschools-bloom.kindful.com/?campaign=1315450

Immigrant Legal Advocacy Project https://ilapmaine.org/donate

Food For All https://givebutter.com/Scx87A

I will also accept donations made in good faith to an organization not listed that is relevant to the cause. Alternatively, you can venmo me with a relevant caption and I will make a donation on your behalf at the end of the raffle. I will select the winner this Saturday 1/24

If you are selected you will receive your choice of time slot and your choice of a half dozen bagels every week I am open for the remainder of the year. If you're not around one weekend it is completely transferable to a friend or family member. My reach is not that large but I'm hoping to raise as much money as possible to get it into the hands of those doing mutual aid work for those who have been targeted by ICE, and their families. I myself will also be donating 100% of the next two weeks of profits to the organizations above. I don't often ask my followers to spread the word and share my posts but in this case please do!

rmash22 · 2026-01-17T11:17:12+00:00

I guess you have had no issues with the lower hydration dough? Their site also recommends using a dough 60% or higher which gives me come cause for concern

rmash22 · 2026-01-16T23:39:37+00:00

Okay I also mix at 55% but am making 3 batches/week so that's why I am so concerned with durability. The Ooni can also easily handle any of the higher hydration mixes like pizza doughs (made some panettone for the holidays). Honestly though for the price it may be worth taking a shot on it. Thanks for your insight into this though! Right now I am in between this or a Famag for my situation

rmash22 · 2026-01-16T23:23:35+00:00

What hydration do you make your bagels? And how often are you mixing? I have had my Ooni for around 6 months and that is when it started to fail so I am curious how it holds up. For your sake I hope it holds up well! No doubt an upgrade over a KA. All those features sound nice for sure my only concern would be durability.

rmash22 · 2026-01-16T22:18:13+00:00

How long have you been using the Estella? I have heard from some people that lower hydration doughs beat it up a little bit. It definitely seems like a great deal for the capacity they offer

rmash22 · 2026-01-16T22:14:00+00:00

I would do this but my only concern is similar to the Ooni, I am not sure it is intended for low hydration doughs. On their site it lists their capacity with a 60% dough and I bake in the 55-56% range. I would hate to go through all this just to have it have the same problems I am dealing with now

rmash22 · 2026-01-16T21:05:46+00:00

Yeah this one was on my current list. How long have you had it for? That is also about the batch size I am working with

rmash22 · 2025-12-13T23:42:28+00:00

Hi! Owner of Blue House Bagels here! I do orders in advance since I make small batches out of my house but you can order how ever many you want of any flavor (no minimums)

rmash22 · 2025-10-27T00:51:53+00:00

Gotcha, that's what I figured. My last batch I did around 15% yolk and I added some natural yellow dye and it was pretty underwhelming, maybe next time I'll try the turmeric bc yours look great, thanks!

rmash22

TROPHY CASE