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#baking

189 posts117 participants17 posts today
Archimage<p>Hm. Salmon and dill scones… Not sure about that.</p><p><a href="https://writing.exchange/tags/baking" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>baking</span></a></p>
Archimage<p>Back in my day, you could get poppyseed baked goods. Now, people worry about passing a test…</p><p><a href="https://writing.exchange/tags/baking" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>baking</span></a></p>

I like the idea of making bagels at home but I've considered it too much bother. This guy persuaded me it could be pretty easy:

chainbaker.com/protein-bagels/

They came out pretty well! I've made a few batches now.

I find I can skip the egg wash; right after bagels come out of the boiling water bath, their gelatinized surface lets toppings stick readily.

I've found the dough on the dry side, I've always added a splash of water to get all the flour hydrated.

The recipe calls for honey in the boiling water, which is common in soft-crust "Montreal style" bagel recipes. I sometimes use a tablespoon of baking soda instead, which makes for a browner, crustier crust.