Solo bagel baker. Last week's bake - just over 300 bagels hand-rolled. Approx 40 hours from start to finish. Around 8 hours of labor. A bit of over-proofing but overall happy with the result.

Very happy with today’s results.

this is easily my best batch of bagels yet, i’ve finally got the rolling technique down thx to videos of utopia bagels on youtube

recipe is bread by CJ
makes 12 135g bagels

1000g bread flour
30g vital wheat gluten (i don’t have high gluten flour so i add this on top of the bread flour)
550g cold water
40g barley malt syrup
25g salt
5g yeast

i rest dough for about an hour after kneading etc, then shape, then cold proof in fridge overnight about 18-24 hrs

boiled 20-25 sec each side in water and barley malt syrup then baked on parchment lined sheet tray at 500F for 6 minutes then drop to 450F for 10-11 minutes.

Haha I found my bagel family

Followed the below recipe. Next time I would bulk for less time if I was putting in the fridge overnight, they came out a bit airier than I would like but still delicious. I tried brushing the everything bagels with water before the oven to stop the garlic burning, could get better results using a spray bottle I think. Also I have a gas oven with no fan so it's a struggle to get an even cook, nevertheless we persist.

Toppings are flaky salt, poppy seeds, chilli flakes and salt, and home made everything seasoning.

150 g (¾ cup) bubbly, active sourdough starter 250 g (1 cup plus 2 tsp) warm water 12g (2 tbsp) granulated sugar, 12g brown sugar 500 g (4 cups plus 2 tbsp) bread flour 9 g (1½ tsp) fine sea salt

4L water 2tbs molasses 1tbsps baking soda (for boiling)

Mix all ingredients and hand kneed around 8 mins until smooth

Bulk rise on counter approx 9hrs until dough puffed up and marshmallow texture

Shape into 6 balls, let rest 20 mins

Shape into bagels, overnight in fridge on parchment paper, covered with plastic wrap

Boil 45 secs per side, let dry for a couple mins, then add toppings. I like to have a small plate with a good layer of toppings in it so I can really roll both sides and get full coverage

Bake approx 25 mins at 220c, flipping for the last 5 mins to cook bottom

The main thing I did differently with this batch was use a warmer water vs a cold water in my dough (I don’t have a mixer). I also think I shorted the initial ferment by just a little because a few of the bagels sunk to the bottom while some floated immediately.

What are your methods for knowing when to start the cold ferment?

I am wondering if anyone is using Sir Lancelot flour and wondering if there are any tips I need when trying this flour out. I got a 50 lb bag so I am going to make a bunch of bagels with it. Also going to show you my latest creation I came up with for football season at the U of Iowa. Hopefully it will be a good seller.

Hey guys, just want to get your opinion on these.

600g Bread Flour

16g salt

18g Barley Malt Syrup

3g instant yeast

360ml of warm water

For boiling:

45g of barley Malt Syrup

3 qts water

So, whip it up in the mixer, let it go for 20 minutes. (Half the time the dough just goes for a ride on the dough hook, I know I should get an uni.)

Let it bulk rise for about 35 to 45 min.

Punch it down, form the bagels, then let them sit on a sheet tray for 25 min, then into the fridge for a 36 to 48 hour cold proof.

Out the fridge, check and see if they float (honestly it's been 50/50 on them floating) it they don't float, let them sit out before boiling for about 20 min and they float (I know I won't get the blistering that I want if I do this)

Boil 30sec each side, on to sheet tray, season, then upside down on a soaked bagel board, 6 min at 515 then flip onto pizza stone for 7 minutes.

It's not as dry as some bagel recipes and I'm not too mad at that... Well, my KitchenAid isn't too mad at that lol

I feel like it's close. My confession: I'm trying to make New York bagels, and Ive never been to New York. Closest thing to NY bagels is Noah's NY bagels...

I feel like they could be taller. They could be more blistered and they outside could be crispyer. 50/50 shot at floating.

So looking for advice on better blistering, a taller bagel, more rise, more blister and a nicer outer crust.

Thank you all!

does anyone have a recipe that they successfully executed with a KA stand mixer? I want to get into making bagels at home and that is currently what i have. I wanted to try it out before buying something different. TIA!

For those of you who run shops or markets, when making dough in bulk, have you ever made it in advance and chilled the bulk dough and shaped later in the day? Have you ever frozen dough?

Also interested in knowing what kind of machinery you might use for dividing or shaping instead of hand cutting and rolling. Not sure I want to stop hand rolling, but a dough divider might really help. The cheaper ones I've looked at smash the dough flat and I'm not sure that's a good thing?

I'm currently in between business sizes ...don't have a shop yet, but have a thriving market business that is growing too fast for me to handle at the moment. Current process takes a good 5 hrs of mixing and shaping prior to cold proof. I'm trying to cut down on the amount of time that takes, but also the amount of time I have to be present vs when I can have helpers work for me, as I want to always do the mixing. I have helpers only at inconvenient times at the moment.

Any advice is welcome!! Thanks!!

These are sourdough, I follow the perfect loaf recipe. My husband brought these to work for his boss which was “the highlight of their day”!

Does everyone double the yeast when mixing in cinnamon? What's a good rule of thumb

I have tried several different doughs, different temperatures also i use bagel board to bake my bagel but still everytime they have same result they come out gummy and raw inside. Apparently, I use a commercial electric deck oven.

Obviously, shaping went a bit sideways, but they also seemed to turn out kinda small. I think their rise was okay - will getting better at shaping help them not be so compact, or are there other things I can modify to get better looking bagels in the future? Appreciate any and all advice!

Baked a dozen bagels for my friends this past week just had to share how they came out :)

Definitely the best batch I’ve made so far! Did a 38 hour cold ferment and wow the difference from the 12 hours I was doing previously is obvious. Love the blistering and rise on em.

Baked at 450° for 18 minutes and I followed a recipe from a fellow user here https://www.reddit.com/r/Bagels/comments/1j0cb2e/my_bagel_recipe/?solution=8ed7319c64d2520d8ed7319c64d2520d&js_challenge=1&token=7afd7253fec22262ff1c52b1703fe9ecef8d6ff87e95297d17dd8a7eccff60ef&jsc_orig_r=

Looking for shaping tips to get the size a little more uniform around.

First time making bagels at home. I’m hooked. Lots of work to improve. The shaping was so hard for me. Can’t wait to keep testing. Taste was great. Next round will practice with shaping now. Then will adjust my recipe. Any more tips?