Where My Expats At?

This post was intended to be "The Great Bagel Post", where I explained the slightly modified BBA recipe and helped all those NYers who are not within the umbrella of great bagelage to get their fix.

This will not be the case. The recipe isn't difficult or especially time-consuming, but I do want to make sure I explain it properly so there are no misunderstandings, and I'm a bit beat for that now. It's been good actually - I've been living my life enough that I haven't had much time to write about it.

Back to the topic, I will get this recipe together for you soon. In the meantime, you'll need to assemble some ingredients, and you can get started on that, since I can pretty much guarantee you don't have one of them and will need to order it. Don't worry, it's cheap and on Amazon.

Ingredients (5 of 'em):

• Bread Flour (if you've got high-gluten, use it, but don't sweat it)
• Yeast
• Table Salt
• Water (filtered or bottled is a good idea)
• Diastatic Malt Powder (yeah, this is the odd one. malt adds that "bagel" flavor and you will most definitely not get the right results without it. you can use malt extract or regular malt powder, but they're not the same. diastatic has enzymes that break down starches to sugars and that's the stuff you want. order on amazon from "Barry Farms" for a few bucks. you only need a little and it lasts a long time.)

No special hardware is needed, although I like to have plastic wrap, big ziplocs, and parchment paper on hand.

The rest of the recipe will come along soon. Go get your malt.