Dough conditioner really does something to the bagels. 

Came out huge.

Looks like plain cinnamon however. Maybe some egg yolk next time but they look pretty good. A little more cold proof I think would be even better. 

I tried French toast

Some pretty good ones today. I hate my oven but trial and error figured it out. 

Open sesame.

After my daughter helped me make these she didn’t like them. I thought I was perfect but what the hell do I know?

White chocolate and golden Oreo

Kids didn’t care much for oatmeal until I put icing on them. Who knew. 

Oatmeal raisin

They look pretty I’ll say. I used frozen and freeze dried blueberries this time. Let’s hope they taste good. 

Blueberry

Everything!!!

Ran an experiment. I know the lighting doesn’t help. But picture one is 55% hydration with dough conditioner and no oil. While picture 2 is 58% hydration with oil. They look alike but the dough conditioner look shiny. I keep tweaking recipes and documenting. 

Similar but different.

Added some barley malt. Oil in the recipe this time and it’s the closest I’ve come to what I think a bagel should be. Might buy dough conditioner and try that. 

Alright

I’ve done all I can and used every tweak. They look ok. The only thing I don’t do is add barley malt. I’m so close but, I think it’s the oven. 

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