It's bagel week working thread · Crust & Crumb Academy

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It's bagel week working thread

If you've ever pulled a pan of bagels out of the oven and they came out flat, dense, or wrinkled like a raisin, you're exactly who this one's for.

This whole bake-along started because of a troubleshooting post from Leigh Skowronski. She ran into the wall a lot of us hit the first few times, and instead of quietly giving up, she asked. That question is why we're all here today. So thank you, Leigh.

Here's what we're covering:

Mixing a stiff dough and why bagels aren't just round bread
Shaping so the hole doesn't close up on you
The boil, and what baking soda or malt actually does in that water
Getting that chew and shine everyone's after

What to have ready:

Bread flour (high protein is your friend here)
Your starter, fed and lively, if you're going the sourdough route
A wide pot for boiling
A sheet pan and parchment
Barley malt syrup if you have it, honey works in a pinch

The recipe lives in the Recipe Pantry so you can pull it up while we bake.

If you're finding value in what we're building here, consider leaving us a review. It takes about 3 minutes and helps more than you know. It allows other bakers to find us and keeps us in the number one position among certified communities on Skool. Thank you. https://proveworth.com/communityprofile?slug=crust-crumb-academy

Post your photos in the thread today, the ugly ones too. That's how we all learn.

Perfection is not required. Progress is.

~ Henry ⭐🔥

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It's bagel week working thread