To try another recipe from the book, check out: Balaboosta cream cheese and home-cured lox (cured salmon).
Cathy Barrow’s new book covers cured and smoked fish, ferments and pickles, salads and schmears — but it all comes back to the bagel.
After sharing a brief history of the ringed bread, she delves into techniques (mixing, shaping, proofing, boiling, baking, slicing and storing). Then features recipes for bagels her grandmothers would recognize — such as the New York, Montreal and marble — as well as those they wouldn’t — granola, gluten-free, and honey wheat and oat.
Falling into the former category, pumpernickel bagels, she writes, “are rare birds that deserve to be brought back from obscurity.”
“I love pumpernickel. It’s such an unusual and deeply Jewish flavour to me,” says the Frederick, Md.-based writer, recipe developer and teacher. “Pumpernickel is rye, but on steroids.”