Our friend Kenji, over on Serious Eats, has an issue with toasting bagels. We prefer our bagels toasted. The maillard flavors that develop and the contrast between the chewy interior and crispy exterior are effects we enjoy. Kenji's enthusiasm for the non-toasted bagel got me thinking that I might as well create a bagel that is toasted throughout. We took our toasted flour and our toasted milk solids and integrated them into our bagel recipe. And that was all it took to wake up to the fully toasted bagel. Of course we ate it straight up in honor of Kenji's Manifesto. And then I ate a second one toasted because that's how I like them.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
