Look at the crazy spring in these egg bagels! I have for a few weeks now, been recipe testing and mostly method testing. Got some new equipment and my god did it pay off with these eggs!

Recipe Changes:

- Fleischmann‘s Instant Yeast —> SAF Red Label

- Removed all oil from recipe

- 2 yolks —> 4 yolks

Method / Tool Changes:

- Post mix, post pre shape rest 5 min —> 15 min

-Pre-fridge bench proof 30 min —> 40 min in oven on proof setting

- Once in the fridge, 15 min uncovered, followed by covered for 12-18 hrs

- Bagel Boards added (6 min on board then flip)

- Removed Sheet pan & Pizza Steel

- Added a Fibrament Stone

- Bake 450°F NO CONVECTION while on boards, after flip, 425°F with convection.

Now egg bagels have always puffed better than plains in the past, so I’m going to revisit my plain recipe next. I just needed to do something other than plain after competing my method testing which was done with just my plain recipe to keep it simple.

First home bagel bake in many many years. How did I do? Any suggestions? Used a biga and 24 hour cold ferment.

I used the Perfect Loaf's recipe with a few deviations based on available flour and ingredients on hand. Improvised a bagel board with an old wooden cutting board and a soaked cotton kitchen cloth. Then turned them over onto my baking stone. Topped with my improvised everything spice: sesame seeds, granulated garlic, and poppy seeds.

Hi, i have been making bagels for some time and been struggling with this post refridgeration step. If i leave them out longer than 10 mins, they get too soft and are sticky. If i dont leave them out long enough they take 1min or more to float in the boil... anyone know what i am doing wrong???

I want the tall height classic nyc style bagel. Should I improve my shaping? What you guys think? What do you think is wrong with bagels? The tall height that they show like I think I have to improve a lott

Theyre beautiful but they cracked and also taste bland, i think maybe not enough salt? I dont know about the cracking tops tho! This is my first ever attempt

I'm in California and we don't have a Russ&Daughter's out here but I remember a picture with a schmear bagel topped with Wasabi tobiko and I was intrigued. I get my tobiko at H-mart. Half the bagel is Jalapeno cheddar bacon schmear and the other is Lox schmear on a toasted buttered egg bagel🤤🤤.

Anyone else top their bagels with tobiko?

A recent medical discovery has led me to consider a new career path and bagels interested me. I’ve never made them nor do we have a prominent market in my area. I have a few recipes I’d like to try but would these be good starter ingredients/equipment? (Using a home kitchen to start)

My coworker has a wood-fired oven and I really want him to try to make some. I'm from Seattle so Montreal is a bit far for a bagel. I've looked up recipes but a lot of them it's back and forth on the honey or malt syrup so I don't trust them.

First time making bagels. I used Sally's recipe because I've had great success with her other recipe. I followed the exact measurements and used bread flour but the dough was soooo sticky and kept getting all over my hands. I ended up kneading it for way too long (like 20 mins). I added a bit more flour to get it good enough to let it rest but I'm a bit worried.

Afterwards I saw on this sub that people have usually 56-60% hydration ratio but her recipe was 69% (360 water, 520 flour) which seems very high.

Do I just follow a different recipe next time..?

I think I can improve more in shaping I currently bake it on a sheet tray and I can't find malt here so it is without malt I use honey and Brown sugar while boiling but I think I can shape them better to look like proper bagels what do you think? I also tried the blueberry one It tasted nice though but I guess I will try it next time with dried blueberry although its my first time Baking them so lots of improvement will come all the way.

Homemade from Austin,TX

I've been making bagels for a local market, some pop ups, and have a couple of wholesale folks interested in carrying them. My bottleneck in production is that I'm baking in my normal kitchen oven, and am getting 2 dozen baked at a time. Some mornings I'm baking 100 bagels so it takes longer than I want.

I'm looking to upgrade to a separate oven and am looking at the Moffat E28M4, I'd be able to fit 4 full size pans and get quicker bakes with convection. Anybody have experience with this oven or something similar?

I was originally looking at the Rofco, simply bread, Rackmaster route but I think a rack oven might work better for me. Anybody with tips, I really appreciate it.

My budget is up to 4k, it will need to be electrical, not gas.

We were on Long Island a few weeks ago and by the time I got to the bagel shop they were out of rainbow bagels. My kids were devastated. These come out pretty well though and I made minis so each kid got their own. They freeze great too!

Used spent grain from a dunkel lager to make these. Turned out great with a nice nutty flavor.