Up until I discovered Scratch Baking Co.’s bagel recipe in their new and really cool journal, Baker’s Notes, I’d been using Julia Child’s/Dorie Greenspan‘s in Baking with Julia Child. Fear not Julia and Dorie, you both remain Goddesses to me. Both recipes are good and because the descriptions are so detailed, I was able to pick up small hints from both to make my bagels even better. I did find a few techniques in Scratch’s version that may make it possible for me to do bagels on the boat.
There was one special group of guests who were blessed with bagels last summer, pre-Scratch recipe. One. Bagels at home or in a bakery space are one thing, but on the Riggin in my galley? We are talking quite another, my friends. However, as I’ve been making them fairly regularly at home, I can now see the possibility of shiny, chewy, crispy bagels slathered with flavored cream cheese on the boat. I mean Scratch does 1,200 in a day and is only able to boil 12 at a time. If they can do that, I surely can make 60! We’ll see!
In bagel heaven