@theearlyrisebaker: I’ve been baking on the Ooni Halo Pro for a year now, so when @Ooni sent me the NEW Halo Core, I had to see if the little one could keep up. Spoiler: it can!! It has the same Spiral Mixing Technology as fancy bakery mixers, but it has a small footprint for a home baker’s kitchen. I also swapped out the hook and pole for the paddle and made some yummy cream cheese to go along with it. There’s a link in my bio, and here’s the recipe: SOURDOUGH BAGELS 350g whole wheat levain (100% hydration) 350g all-purpose flour 350g bread flour 370–385g water (adjust to preference) 70g neutral oil (I use avocado) 14g salt 8g diastatic malt powder (optional) Directions: 1. Mix everything except the oil in the Halo Core for 5 minutes at 20% (2 lit dials). Bump to 60% (6 lit dials). Add the oil, and mix for 9-11 minutes until smooth and extensible. Aim for a 78°F dough temp. 2. Bulk at ~75°F for about 5 hrs, until doubled. 3. Divide into ~126g balls and rest 1 hr. Poke a hole and stretch into bagels. 4. Place on a well-floured (I like semonlina or whole wheat) sheet tray, cover, and refrigerate overnight. 5. Pull them out an hour before baking to come to room temp. Preheat oven to 450°F. 6. Boil water and add in 1 T barley malt syrup and a pinch of salt. 7. Boil for 30–45 seconds per side. Bake for 23–28 minutes near the top of the oven. 8. For the scallion and chive cream cheese, switch to the paddle and whip one 8 oz block of cream cheese with ¼ cup of chopped green onions and ¼ cup of chopped chives. #OoniHaloCore #OoniPartner #SourdoughBagels #SpiralMixer #sourdoughteacher

The Early Rise- Laila

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Region: US

Tuesday 29 September 2026 15:31:21 GMT