I don’t think I’ve ever made a bagel that’s a flawless torus, but nobody’s perfect. They’re crunchy, chewy, deep brown and taste great with cream cheese, which is all you need to get into bagel-maker heaven when you die. As I’ve mentioned previously, there are a lot of bagel dough recipes out there, and when […]
READ ONIf you’re in the mood for bagel-making this week or weekend, there are a couple of things I should mention about the recipe below. First, you don’t strictly need malt powder, nondiastatic malt, or malt syrup to make great bagels. But then they don’t hurt either. Any of them are useful for bagel-making. Malt powder […]
READ ONIt happens every time we go to Manhattan. The wife visits her favorite bagel shop (Second Avenue Bagels) and for the next six months I’m under the gun to produce fresh bagels at home. It’s funny, there are actually some pretty decent bagels made right here in Louisville (some truly awful ones too), but then […]
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