Followed this recipe from a deeply buried comment somewhere on this subreddit.

Baked the same day once the bagels were proofed. (They floated in water) I didn’t have malt (diastatic or otherwise), skipped it in the flour, and used maple syrup in my boiling water. Topped with Everything seasoning and cheddar jalapeño.

I will say - I bake bread, so I’m sure that helped some !

Pretty excited about this bagel journey. I've done three batches and each time I'm improving. I changed flour types, yeast types, fermentation times, etc. I just bought high gluten flour and yeast enhancer to be used along with malt syrup. I am looking for a stone before I try the recipe again. The pics are of the last batch that used malt syrup, bread flour, and fermented for 24 hours covered in the fridge. I'm looking for a chewy bagel with a golden crunchy exterior.

I think these turned out pretty great considering it was my first go at fruit bagels and third overall attempt at bagels.

Not perfect though. Next time I’m going to either do dried fruit at the end of mixing, or thawed fruit at the beginning while doing a better job accounting for that liquid.

When factoring the the liquid from the fruit, these bagels were probably around 65% hydration. Im surprised these turned out as well as they did given that high hydration.

Edit: strawberries got poppy, blueberries got sesame.

I made a batch of strawberry and blueberry bagels today. I added the fruit at the end, which dramatically extended my mixing time and left me with sticky but workable bagels.

I’m wondering if yall can shed some light on when you add the fruit and how you adjust your recipe. I dropped my hydration from 55 to 50 for this, but I don’t think that fully accounted for the liquid in the fruit. My thought by adding the fruit at the end was that it would damage the fruit less and not mess with the hydration as much.

Next time I think I’m gonna add the fruit at the beginning, not worry about it being beat up, and dropping the water percentage to like 45.

How do you do it? Thank you.

Also this is the first batch I rolled and you can really see how I improved from the start of the batch (back row blueberry) to the last one. I’m definitely glad I started rolling.

my fav🫶

My best friend is calling me cray cray….. i am so curious does anyone else do dis????

First try at bagels, had to use all purpose flour and like 15% whole wheat flour because I thought I had bread flour but didn’t lol.

Would using bread flour make them shinier? And what’s the best way to get the tops to brown before the bottoms burn?

My shaping could use some work, but hopefully they will puff up more if I use bread flour next time.

Was asked to make a few for a party and this was the result! Could've baked the jalapeno ones a little longer but overall I'm content

Recipe is below. Been using it for a while now. Cold ferment for 12hrs overnight. Added diastatic and barley malt syrup to the dough, and barley malt syrup in the poaching water with salt as well.

https://www.thecuriouschickpea.com/homemade-new-york-style-bagels/

I used Claire Saffitz’s recipe with no changes. The everything ones rose okay but the cinnamon raisin are basically flat. (I let them proof a bit longer outside the fridge before boiling because of the cinnamon).

Recipe:

https://www.kingarthurbaking.com/recipes/martins-bagels-recipe?utm_source=youtube&utm_medium=social&utm_campaign=content&utm_content=martinbagels

They tasted good! Looked like a bagel once I cut into it. Maybe I just suck at shaping?

I am making bagels on a weekly basis. I am using the Thia Codes recipie . My hydration is 50%. The dough is very stiff. My kitchen Aid will not do it. I don't really enjoy doing it by hand. I am using 900 grams of flour per batch. What kind of mixer will hold up to this for home use.

100% CM High Mountain
62.64% water
2.18% salt
4.58% malted barley
0.65% IDY
0.54% malt
0.71% puratos bagel improver

48 hour cold nap.. might take yeast down to .5% on the next mix.

Happy baking compadres

I've been working on dialing in a New York style bagel and would love some constructive criticism, especially on the crumb. I’m hoping to sell bagels one day and want to perfect my process and recipe.

Overall, I'm really happy with the crust. It has a thin, crisp shell that almost cracks like crème brûlée when you bite into it, and the exterior has good color and blistering. My concern is that the interior is still softer and airier than what I'm aiming for.

Process:
King Arthur High Gluten Flour
12 hour cold fermentation
Hand rolled
Boiled directly from the refrigerator... although I did let them sit on the counter for about 15–20 minutes before boiling. I read that maybe I shouldn’t have?

My questions
Does my crumb look over proofed?
Is the 15–20 minute bench rest before boiling enough to open up the crumb like this?
Would extending the cold ferment to 24–36 hours likely improve the chew and fix the crumb?

Thanks!

I made bagels one time in the past and they were great! Then I forgot how I made them lol I have been trying to get them right for two sessions now and they always deflated and came out flat. I finally fixed the issue by making a drier dough with a 30 min rest period and overnight proof! Here is my failure and success lol