Chefs around the country share the secrets behind their next-level riffs.
Trends come and go in the bagel world . But Hatch-chile schmears and custom-built wood-fired ovens? They might be here to stay. The bagel has become the latest DIY project among chefs, and they’re giving it a fresh—but not too fresh—look that’s winning over bagel purists across the country. We talked to a handful of folks about what they're doing to keep things innovative and interesting.“When I started R&D for these bagels in 2012, I was extremely focused on the water thing.
It adds a light molasses note and subtle depth to both the dough and bagel-boiling water. There’s also a historical tie to South Appalachia: When sugar was too expensive, people relied on sorghum. For our bagels, we use a syrup from Muddy Pond in Tennessee and they still make it the traditional way: pressing the sorghum juice between horse-powered, rotating stone slabs and then reducing it to syrup.”Here’s what our favorite bagel shops are spreading now.
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