Better New York Bagels

Homemade bagels are never perfected. They can always be tweaked and improved upon. The goal posts shift. Tastes evolve. New ingredients and techniques highlight different strengths and weaknesses. My current recipe is based off of this recipe by Bruce Ezzell.  The main difference from my initial forays into home bagel making is that it includesContinue reading “Better New York Bagels”

Buttermilk Cinnamon Rolls

Cinnamon rolls are almost unversally loved, but also subject to strong personal preferences. The most controversial aspect is the dough: some prefer a rich, brioche-like bread while others like to contrast of a leaner dough with the sweet filling. My family falls somewhere in the middle. After trying a range of options, our current favoriteContinue reading “Buttermilk Cinnamon Rolls”

Sprouted Whole Wheat Bagels

I continue on my whole wheat kick by trying something that seems like a compromise: 100% whole wheat bagels. The source was the same as the inspiration for my traditional bagels: Peter Reinhart. These bagels can be put together a lot faster than traditional bagels, largely because of the distinct characteristics of sprouted whole wheat.Continue reading “Sprouted Whole Wheat Bagels”

Cake Enhancers in Bread

I usually try to avoid becoming reliant “dough enhancers” on principal, but I’m always up for trying something new. I periodically peruse the offerings from King Arthur and came across their Cake Enahncer, which the King and his followers say is also useful for breads. This mixture of rice starch, polyglycerol ester, and fatty acidsContinue reading “Cake Enhancers in Bread”

Bagels: Changing the poaching liquid

One of the defining characteristics of bagels is that differentiates them from other forms of bread is that they are boiled prior to making. This poaching liquid is usually alkaline. Historically, the strong base sodium hydroxide (lye) was used, though most home cooks rely on the milder sodium bicarbonate (baking soda) because it is more readilyContinue reading “Bagels: Changing the poaching liquid”