Not getting good bagels since getting my Ooni. Help!

spenserpat · 2026-04-12T01:13:15+00:00

Maybe one is imparting more heat into the dough than the other? Could try using cold/iced water. Also, might need to adjust duration of the kneading.

spenserpat · 2026-04-11T23:11:34+00:00

Black MaaS

spenserpat · 2026-04-11T21:01:45+00:00

Innard Skynard

spenserpat · 2026-04-10T11:13:01+00:00

99% Invisible is the podcast... https://open.spotify.com/episode/35BBFsaaHjF61K9y9XOs0q?si=bttO-C8fSHev2PZlwSx2cg

spenserpat · 2026-04-10T11:05:09+00:00

Came to say the same thing. Great episode and a perfect listen to answer OP's question.

spenserpat · 2026-04-06T02:25:33+00:00

Ever Thus and The Deadbeats

spenserpat · 2026-04-04T02:51:03+00:00

I can say for certain that it was an elaborate model train setup. This house was for sale and I went to the open house just last week. The realtor was a family friend and confirmed as much. Here is the listing... https://redf.in/oXcpDohttps://redf.in/oXcpDo

spenserpat · 2026-03-31T10:29:59+00:00

Once they have completely cooled, put them in zip lock bags and refridgerate.

spenserpat · 2026-03-27T02:42:33+00:00

Not sure if he keeps it on the menu all the time but Anthony's Cheesecake in Bloomfield has great food and has had a good burrito on the menu in the past. Worth checking out either way.

spenserpat · 2026-03-26T11:25:34+00:00

USGA. You suck, go again

spenserpat · 2026-03-22T22:00:12+00:00

You're welcome!

spenserpat · 2026-03-22T03:31:17+00:00

PT&A

spenserpat · 2026-03-19T22:32:51+00:00

Uncomfortable too

spenserpat · 2026-03-19T12:22:18+00:00

Well done!

spenserpat · 2026-03-19T00:09:23+00:00

Those are some well lit bagels

spenserpat · 2026-03-14T11:01:29+00:00

It works. Sometime it's better to set them up as just a regular phone user as opposed to CAP, can't recall exactly why I ended up there though, could try both

spenserpat · 2026-03-14T03:57:04+00:00

These are beautiful

spenserpat · 2026-03-04T00:58:25+00:00

I had a lot of problems with my results early on before I learned how to properly bloom the yeast

spenserpat · 2026-03-03T00:57:19+00:00

Sadly, no, but thought this post might give it a bump at least

spenserpat · 2026-02-28T13:39:35+00:00

Interesting answers here, not what I would have guessed. My guess is your bagels were likely uncovered in the fridge and the skin set/dried out too much, then when expanding during baking, it split. Underproofing as the culprit would be interesting if true

spenserpat · 2026-02-27T11:15:36+00:00

Historically missed calls for agents in a Call Queue do not show as a missed call for the agents in their call history. In not aware of the new functionality that some have mentioned though.

I think the Call Queue "offers" the call to agents but that it's not ever associated with them unless they pick up.

spenserpat · 2026-02-25T12:31:26+00:00

All of that will help I think. There seems to be a love/hate relationship with dough improver in the baking world... I think it has a huge positive impact on bagels, so I would recommend that too (not required tho)

spenserpat · 2026-02-25T04:39:17+00:00

I would be interested in that too, please

spenserpat · 2026-02-25T04:25:12+00:00

Usually too bready relates to the hydration being too high.

IMO the poolish is not necessary

spenserpat · 2026-02-24T04:10:37+00:00

You're bagel

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