02/16/2026
Post contains a couple secrets about making bagels. Getting ready to reopen locally by practicing, strengthing the starter.
Here is a little secret l do to my bagels. It brings a unique taste to the bagels. Combine honey ( good quality) and malt barley in your mix. Maybe one day I'll reveal more secrets to a soft bagel with a closed crumb that lasts 5 days are still as fresh as the day they were made.
Secret 2 make your dough let it bulk rise 50% or often I'll do full rise then refrigerate for 24 hours. Take it out let it sit approx. 30 minutes. If only 50% rise let it fully rise. FULL rise will show a few bubbles on top of dough. Then shape into balls let set 10 minutes, poke holes roll, boil, then bake.
