Ryan J Hollister
@phaneritic.bsky.social
Earth & EnviroSci Educator, Central Valley equity/sustainability advocate, Hiker, Photographer, 2015 NAGT FW Outstanding Educator. 🌋 Tissue Box Maker.
❤️🏕⛰🏜 w/ @Xenolith & Z.
❤️🏕⛰🏜 w/ @Xenolith & Z.
Not the bagels, but instead the nearly 100 year old refrigerated rolls recipe from @xenolith.bsky.social grandma. They’re reminiscent of sweet rolls. Ready to make the road trip tomorrow for Thanksgiving in Twain Harte.
November 27, 2025 at 5:23 AM
Not the bagels, but instead the nearly 100 year old refrigerated rolls recipe from @xenolith.bsky.social grandma. They’re reminiscent of sweet rolls. Ready to make the road trip tomorrow for Thanksgiving in Twain Harte.
Jasper is comfortable tonight.
November 27, 2025 at 4:51 AM
Jasper is comfortable tonight.
Place the holey bagels back on the parchment paper on the baking pan, cover with Saran Wrap and put them in the fridge to retard the rise and develop lots of flavor. We’ll boil and bake tomorrow night!
November 27, 2025 at 4:29 AM
Place the holey bagels back on the parchment paper on the baking pan, cover with Saran Wrap and put them in the fridge to retard the rise and develop lots of flavor. We’ll boil and bake tomorrow night!
Next, make the bagel holey! I use a floured thumb to poke through the ball and then spin it to stretch the hole bigger. My bagel balls dried out a bit b/c dinner went a bit long and I didn’t moisten the towels quite enough.
November 27, 2025 at 4:23 AM
Next, make the bagel holey! I use a floured thumb to poke through the ball and then spin it to stretch the hole bigger. My bagel balls dried out a bit b/c dinner went a bit long and I didn’t moisten the towels quite enough.
Place the rolled balls on a parchment-lined pan and cover with a damp towel to relax for 20 minutes or so.
November 27, 2025 at 2:27 AM
Place the rolled balls on a parchment-lined pan and cover with a damp towel to relax for 20 minutes or so.
Once the dough has been partitioned, roll the dough into balls. I use my pizza rolling technique that pulls from the side and wraps underneath.
November 27, 2025 at 2:25 AM
Once the dough has been partitioned, roll the dough into balls. I use my pizza rolling technique that pulls from the side and wraps underneath.
Once the dough is silky smooth weight the dough on the scale and divide by 12. I needed about 126g per bagel. (I’ll note that the flour I’m using seems a bit subpar, not quite the gluten content I expected).
November 27, 2025 at 1:42 AM
Once the dough is silky smooth weight the dough on the scale and divide by 12. I needed about 126g per bagel. (I’ll note that the flour I’m using seems a bit subpar, not quite the gluten content I expected).
Knees, knead, knead
November 27, 2025 at 1:19 AM
Knees, knead, knead
The sponge has sponged! Time to add the remaining ingredients slowly!
November 27, 2025 at 12:30 AM
The sponge has sponged! Time to add the remaining ingredients slowly!
And a few stills from the ol’ iPhone back in July.
November 26, 2025 at 10:01 PM
And a few stills from the ol’ iPhone back in July.
One of my favorite views of Mendenhall Glacier is from a float plane taking off at Juneau airport. Flying away from the glacier here takes in a new meaning as the glacier has officially receded from Mendenhall Lake.
November 26, 2025 at 9:57 PM
One of my favorite views of Mendenhall Glacier is from a float plane taking off at Juneau airport. Flying away from the glacier here takes in a new meaning as the glacier has officially receded from Mendenhall Lake.
Oh man. Such a bummer. Here are several of my visits to Mendenhall from 2014, 2022 & 2023.
November 26, 2025 at 9:55 PM
Oh man. Such a bummer. Here are several of my visits to Mendenhall from 2014, 2022 & 2023.
I also add a smidge of molasses for a slightly more perceptible rich flavor.
November 26, 2025 at 9:02 PM
I also add a smidge of molasses for a slightly more perceptible rich flavor.
I like to prep the remaining dry ingredients while the sponge is developing:
482g bread flour
1.5g additional yeast
9.7g malt powder
20g of salt
The malt powder adds diastase enzymes that create more sugars for the yeast and results in darker browned crust and more oven spring.
482g bread flour
1.5g additional yeast
9.7g malt powder
20g of salt
The malt powder adds diastase enzymes that create more sugars for the yeast and results in darker browned crust and more oven spring.
November 26, 2025 at 9:02 PM
I like to prep the remaining dry ingredients while the sponge is developing:
482g bread flour
1.5g additional yeast
9.7g malt powder
20g of salt
The malt powder adds diastase enzymes that create more sugars for the yeast and results in darker browned crust and more oven spring.
482g bread flour
1.5g additional yeast
9.7g malt powder
20g of salt
The malt powder adds diastase enzymes that create more sugars for the yeast and results in darker browned crust and more oven spring.
Cover your sponge with plastic wrap and let the amylase enzymes go to town breaking down the sugars in the flour for the yeast to feed. Leave covered sponge out at room temp for a couple hours so it can become very bubble and foamy until it looks like, well, a sponge.
November 26, 2025 at 8:18 PM
Cover your sponge with plastic wrap and let the amylase enzymes go to town breaking down the sugars in the flour for the yeast to feed. Leave covered sponge out at room temp for a couple hours so it can become very bubble and foamy until it looks like, well, a sponge.
What does “pancake consistency” of the sponge look like? Well, like this:
November 26, 2025 at 8:12 PM
What does “pancake consistency” of the sponge look like? Well, like this:
Use a mixing paddle on the mixer (or a spoon/whisk) at let it mix for a minute or two until the sponge is smooth and consistency of a pancake batter.
November 26, 2025 at 8:12 PM
Use a mixing paddle on the mixer (or a spoon/whisk) at let it mix for a minute or two until the sponge is smooth and consistency of a pancake batter.
No need to “soften” the yeast in a sponge. Just yeet it into the flour in the mixing bowl and add the water.
November 26, 2025 at 8:09 PM
No need to “soften” the yeast in a sponge. Just yeet it into the flour in the mixing bowl and add the water.
This bagel recipe takes some *time* to develop flavors, gluten, etc. This recipe uses a sponge, essentially equal parts water and flour with a small amount of yeast to get the process started. For 12 bagels I am using:
510g bread flour
565g H2O @ room temp
3g dry yeast.
510g bread flour
565g H2O @ room temp
3g dry yeast.
November 26, 2025 at 8:06 PM
This bagel recipe takes some *time* to develop flavors, gluten, etc. This recipe uses a sponge, essentially equal parts water and flour with a small amount of yeast to get the process started. For 12 bagels I am using:
510g bread flour
565g H2O @ room temp
3g dry yeast.
510g bread flour
565g H2O @ room temp
3g dry yeast.
I’m getting a lot of baking stuff done over the next several days and thought “Hey, I haven’t made bagels in a hot minute!”. So I’m going to give you a tutorial of how to make bagels, slightly modified from the formula in the Bread Baker’s Apprentice book by Reinhardt. Yummy bagels tomorrow night!
November 26, 2025 at 7:34 PM
I’m getting a lot of baking stuff done over the next several days and thought “Hey, I haven’t made bagels in a hot minute!”. So I’m going to give you a tutorial of how to make bagels, slightly modified from the formula in the Bread Baker’s Apprentice book by Reinhardt. Yummy bagels tomorrow night!
I’m getting there!
November 26, 2025 at 4:29 PM
I’m getting there!
Had I not been asleep I likely would’ve felt this morning’s (6:18am) M4.0 quake located just east of Gilroy on the southern section of the Calaveras Fault. The fault (mostly) creeps w/o making large quakes from Hollister north to Gilroy with right-lateral offset.
earthquake.usgs.gov/earthquakes/...
earthquake.usgs.gov/earthquakes/...
November 26, 2025 at 4:27 PM
Had I not been asleep I likely would’ve felt this morning’s (6:18am) M4.0 quake located just east of Gilroy on the southern section of the Calaveras Fault. The fault (mostly) creeps w/o making large quakes from Hollister north to Gilroy with right-lateral offset.
earthquake.usgs.gov/earthquakes/...
earthquake.usgs.gov/earthquakes/...
The same view from Turlock and the Tule fog,
November 26, 2025 at 2:22 AM
The same view from Turlock and the Tule fog,
Whelp… we *were* going to go fishing at Fleming Meadows on Don Pedro but the fog was too ridiculous, so we’re driving up to Moccasin hoping it’s above the inversion. Looking down back towards the Central Valley the fog layer was pretty rad.
November 24, 2025 at 4:16 PM
Whelp… we *were* going to go fishing at Fleming Meadows on Don Pedro but the fog was too ridiculous, so we’re driving up to Moccasin hoping it’s above the inversion. Looking down back towards the Central Valley the fog layer was pretty rad.
It’s actually upper lateral No. 4, but you can see the lateral branches off the Main Canal which comes from Turlock Lake, which is fed by the Tuolumne River at the La Grange Dam diversion.
November 24, 2025 at 1:42 AM
It’s actually upper lateral No. 4, but you can see the lateral branches off the Main Canal which comes from Turlock Lake, which is fed by the Tuolumne River at the La Grange Dam diversion.