Homemade Bagels Are Easy

Homemade Bagels Are Easy

You'd think bagels would be difficult, highly specialized. But in fact they're no more difficult to make than Dutch oven bread. Maybe easier. The dough, this one at least from North Carolina baker Bruce Ezzell (which I posted about years ago but wanted to do again in this baking during quarantine), is very stiff and easy to work with. And after mixing the dough only requires 10 minutes of resting and 10 to 15 minutes of resting after being shaped. If you plan ahead by making the sponge the night before you want your bagels, you can have finished bagels in about the time it takes to make waffles. The process is simple: mix equal parts water...

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New From Scratch Podcast

New From Scratch Podcast

A new podcast is up, with chef Dan Barber of Blue Hill at Stone Barns and Nick Kokonas of Alinea in the last of our restaurants...

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Happy Father’s Day 2020

Happy Father’s Day 2020

Me and my dad, circa 1968 Wishing happy Father's Day to all fathers, especially those many fathers without fathers. My extraordinary...

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I write books (more than twenty now), mostly about food and cooking, half with chefs, some non-food non-fiction books (wooden boats, the fascinating world of pediatric heart surgery), and a lot of opinions here on the fundamental importance of food and cooking to our families, our communities, our world. I also make smartphone apps, kitchen tools, do TV, public speaking, and help raise my family. See my wiki page for the nuts and bolts. Most recently three novellas called In Short Measures (Fall 2015) and Grocery: The Buying and Selling of Food in America (Spring 2017).