Bagels

I’m trying to figure out where we stand, like what is normal these days?! We get take out for dinner on Friday and Saturday and then bagels at a tiny cafe for Sunday breakfast. I’m a working mom of 3 (8 month old twins and a 3 year old) so I’m exhausted by the weekend and enjoy my nights off lol.

... would destroy you. I love bagels, and here in Montreal they... make the best bagels in the world. No kidding...

...으로 들른 Pop-up bagels. ​ 3개 단위로...

Here are a few we like: Mayan Kitchen Brewhaus Aretha Franksnstiens (Sp?) Pizza Bros Brother Bagels Clumpy’s ice cream Taco Mamacita

Bakers are back to only wanting to stock an insane amount of bagels even when the shelf is full. Stockers freezing and just standing in place with or without boxes.

if you’re in your 1st trimester all I can say is yes, this is normal. And I just had to survive, fresh fruit helped a lot, simple foods like bagels, mashed potatoes and yogurt. It’s not fun

submitted by /u/Legend_of_the_Wind to r/mildlyinfuriating [link] [comments]

I’ve eaten a lot of bagels in my life. In Philly, NJ, and New York. Before they closed, I went out of my way to go to Korshak and wait in line for a bagel that was imperceptibly better than those I’d gotten other places. Frankly, I’m fucking sick of transplant NYers talking sideways about not being able to find a good bagel in Philly. Is this something I need to develop a palate for, like wine or cigars, or is this just really fucking stupid. It’s a boiled bread circle. Get over yourself. Am I a fucking pleb or what’s happening submitted by /u/TheArchitect_7 to r/PhiladelphiaEats [link] [comments]

seen a couple posts with lots of comments asking about the abrupt closure of all blazing bagels locations. here are some signs employees put up at the blakeley location. as a (former) shift lead at the blakeley location, this is ALL on upper management. they made it impossible to function smoothly. between the production department sending us expired product to sell (including produce and lox….. ew.), the astronomical prices for a mid bacon egg and cheese, and the emotional outbursts from the general manager and the CEO, the place was doomed. its a shame because the guy that founded it had a real passion for it, but leaving his daughter to be the CEO after he retired is what killed the place. she got her karma after firing almost 100 people from the production team overnight two weeks before Christmas. doing all of this while marketing themselves as a family owned business was hard to watch. submitted by /u/design8eddriver47 to r/redmond [link] [comments]

submitted by /u/gt1 to r/mildlyinteresting [link] [comments]

First successful run at bagels using my regular fridge-cold starter. Posting for anyone else who uses their starter straight out of the fridge. Dough (7-8 bagels) • 500g bread flour • 250–260g water • 100g sourdough starter (straight from fridge, unfed) • 12g salt • 10g honey Hydration: ~55–58% (very stiff dough) Mix & Knead 1. Mix water + starter + honey until dissolved. 2. Add flour and salt. 3. Knead until smooth, strong, and stiff. This should feel harder than bread dough. It took approximately 8 minutes of counter kneading until it hit this point. I almost thought it was too dry at first, but it came together. No autolyse/fermentolyse Bulk Fermentation • 3.5–4.5 hours at \~72°F • One fold around 60–75 minutes • Dough should rise \~20–30% Divide & Shape • Divide into 8 pieces (\~115–120g each) • Pre-shape into balls, rest 10–15 minutes • Shape with rope method or poke method • Place on lightly oiled parchment Cold Proof • Cover tightly • Refrigerate 8–12 hours (overnight) Boil • 2L water • 1-2 Tbsp honey • Optional: 1 tsp baking soda (I didn’t use any) Boil 30 seconds per side Top immediately while wet. (I brushed an egg wash and then sprinkled some with everything seasoning and topped the rest with shredded sharp cheddar) Bake • 475°F • Stone, steel, or sheet pan • 18–22 minutes, rotate once Cool at least 20–30 minutes before slicing. Results / Notes • Tight, even crumb (not bread-like at all) • Good chew and shine • Honey worked well, slightly lighter crust than malt I suspect, but still good color. Next time I may • Drop hydration slightly (245–250g water) for more chew • Boil 45 sec per side • Extend cold proof to 18–24h Any other tips, tricks or feedback? submitted by /u/Due_Plane_4988 to r/Sourdough [link] [comments]

Like.... Not even close, bro. Not even in the same category. Wtf do I do with these? submitted by /u/GrnMtnTrees to r/mildlyinfuriating [link] [comments]