This episode is Wes, Jordan, and Adam making bagels!

Adam was the producer and recorded for the first batch of episodes before moving out of town! We really appreciate everything he did to get us up and running! We couldn't have started the podcast without him!

Ingredients:

FOR THE DOUGH:

• 2¼ cups/530 milliliters lukewarm water (105 to 110 degrees)

• 2 tablespoons barley malt syrup, (available in health food stores and some well-stocked supermarkets; an equal volume of molasses is a passable substitute, but won’t impart the traditional malty flavor)

• 1 (¼-ounce) packet active dry yeast (about 2¼ teaspoons)

• 6½ cups/885 grams bread flour (or use 6 cups bread flour and ½ cup whole-wheat flour), plus more for kneading

• 2 tablespoons/17 grams Diamond Crystal kosher salt or 1 tablespoon/17 grams Morton kosher salt

• Neutral oil, for greasing the baking sheets

FOR ASSEMBLY:

• 1 teaspoon baking soda

• ¼ cup/60 milliliters barley malt syrup, plus more as needed

• 2 ounces/30 grams each sesame seeds, poppy seeds, caraway seeds, dried minced garlic, dried minced onion and/or flaky salt (optional)

There's too much to the recipe to post here! Listen to the episode and follow the recipe here!

https://cooking.nytimes.com/guides/81-how-to-make-bagels

Executive Producers: Wes Scoggins, Jordan Tepper, Devon Neisen

Logo by Sergie Loobkoff: http://slappedtogether.com/

Theme by David Green: https://www.blkmktmusic.com/

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