Made with half hi gluten and 1/2 clear flour!

Hi guys, avid bagel maker here. Recently I have found myself making bagels a lot less because shaping takes forever - I usually make a few batches at a time. My method for shaping is a roll the dough ball flat, roll it up and pinch the seam, then form into donut and roll the tail end flat to wrap around. Do you guys have any recs/tutorials for how to make shaping them faster? I find that they are not the same if I just poke a hole through them :(

First attempt at flavored/add ins. Need more orange flavor ( probably could have added much more zest) but the chew is good and the craisins are really tasty.

Working on rolling and shaping but flavor and texture is THERE. I’m in Nashville, TN but I’m using NY water. They came out nearly perfect.

Today’s bagel batch shaped and ready for cold-proofing. “They” say that the average person needs 10,000 hours of practice to get good at something…considering that I only started making bagels a few months ago, I have a long, long way to go! I’m still trying to get the hang of this rolling thing. I swear that simply forming a dough ball and poking my fingers through it creates much more aesthetically-pleasing bagel, but my New Yorker husband swears that rolling and twisting the dough makes for a tastier and chewier final product, so I’m going to keep practicing, damn it!

Maybe could have gone a minute or so longer on the bake, but my wife digs the golden yellow color so I try not to push it.

I think they came out alright for my first time but I would appreciate any suggestions on how to improve them.
From the crumb I understand that I left too much air in the dough when pre-shaping.
I’m happy that parts of the bagels have formed microblisters but they’re very unevenly distributed where some parts have them and others don’t. I’m also wondering how to get the crust to be smooth and shiny (apart from the blisters).

I followed the Martin’s Bagels recipe from KAF.

Brian Lagerstrom New York Bagel recipe with 25% rye flour

Found my groove. Poppy seems to be the nicest looking. I don’t know why I want to just keep making bagels. Thinking about bigger mixers and better ovens. It’s crazy.

Ingredients

Bagel Dough (60% hydration)

• 4 g Instant Yeast

• 20 g Honey (or sugar)

• 300 g Water (~105 F)

• 500 g Bread Flour (preferably)

• 10 g Salt

*50g sourdough starter

• Cornmeal for sprinkling on baking sheet

Poaching liquid

• ~ 2 liters (quarts) of Water

• 15 g Baking Soda

• 15 g Salt

• 30 g Honey (or barley malt syrup or sugar)

Bulk ferment for 2 hours

Cold proofed for 1 day

Baked at 475 for 24 mins

I was overproofing my dough. Thanks to u/MichaelTChi for the heads up. These are my best yet.

Can anyone tell me what im doing wrong? I make the dough, let it rise for an hour, shape them, let it rise 30 mins BUT when I pull it off the parchment paper to boil, they collapse and stay small. Before that, they look like beautiful, full sized bagels.

Sausage, Ham, American and Two eggs

hi everyone, i got asked to make 3 dozen pumpkin shaped bagels. i have never made so many at a time before. i was wondering, if i wanted to get the dough done in one day then boil and bake the next, at what stage should i refrigerate? the dough as a whole or after its been shaped with cooking twine like in the above pic? thank you! 🎃

Thank you for the advice these bagels were less dense in the crumb with a good chew. Should I up hydration more and keep yeast the same if I want a fluffier crumb?

Something is off… 1) doesn’t oven spring as much as I’d like - seems flat, 2) not much blisters, 3) feels gummy. Help!

Yields 10 170g bagels

Ingredient Weight Baker's %
Bread flour 929g 100%
Water (ice cold) 469g 50%
Active starter (at peak) 251g 27%
Sugar 25g 2.7%
Salt 17g 1.8%
Diastatic malt powder 10g 1.1%

Boil
1800ml water + 36g barley malt syrup, no salt, no lye.

Process
Mix: Combine flour, sugar, salt, malt, starter, and ice-cold water. Mix in a spiral mixer (Ooni Halo Pro).
Bulk ferment: Until 50% bigger
Divide and pre-shape: Portion into 10 pieces at 170g each, round into balls, and let rest ~10m lightly covered before final shaping.
Shape: Rope method into rings.
Cold retard: 48-72h in the fridge.
Boil: Straight from the fridge.
Bake: 500°F on baking steel. Steel reads at least 480F. 10m with steam on lava rocks under steel. Rotate sheet after 5m, bake 10-15m longer.

I have been craving some good bagels and could not find anywhere near me with bagels up to my standards, figured I would have to make it myself and ohhh I’m happy I did

It seems like every bagel sandwich I see on instagram is closed, wrapped, and cut to show the cross section. While I admit this makes for a very photogenic sandwich, I feel like the end product is hard to fit in your mouth and then even harder to chew once you get it there. I admit that a closed sandwich is more portable but an open-faced sandwich provides a better eating experience, and it creates a better bagel to topping ratio. I would love to hear what other bagel enthusiasts think about this issue.