10 Tips for Making Schmear-Worthy Homemade Bagels

From blog.ice.edu, by Caitlin Gunther
10 Tips for Making Schmear-Worthy Homemade Bagels


By Caitlin Gunther

 

In New York, the bagel capital of the world (nice try, Montreal), it’s only proper that the best culinary school offers an exclusive course in bagel making—which is why I found myself aproned and wrist-deep in flour on a Monday afternoon at the Institute of Culinary Education. With a mission to learn the art of making the city’s favorite breakfast food, I signed up for a course in bagels, pretzels and bialys. The class, a mix of culinary students and recreational bakers like myself, was led by ICE’s dean of bread baking and Balthazar’s founding bread baker, Sim Cass. The London native has been deemed the “prince of darkness” for his role in introducing dark-crusted sourdough to this side of the pond. He has a passion for dough and an encyclopedic knowledge of all things leavened. One class with Chef Sim will quash your fear of homemade bagel making.

bagel-course-at-ice

While mixing, rolling, boiling and baking, I picked up some nuggets of bagel-making wisdom. Here are my top preparation tips for the next time you’re at home and looking for the perfect vehicle for your cream cheese and lox.


Read on to get Caitlin's 10 tips for making homemade bagels.