Bagels, Schmears, and a Nice Piece of Fish by Cathy Barrow

Hardcover

“In this thorough-yet-accessible cookbook, Pie Squared author Cathy Barrow demystifies bagel-making with just 5 ingredients and a straightforward technique. Recipes include variations on the classic New York bagel, with different doughs and traditional and innovative flavors that range from standbys such as Sesame, Poppy, and Everything, to bagels your bubbe wouldn’t recognize like Blueberry, Hatch Chile Jack, and Rainbow. There is an entire chapter dedicated to homemade spreads and schmears; another on pickles and other delightful bagel spread noshes such as home-smoked Nova Lox, whitefish, and chicken salad; and yet another on creative bagel sandwiches. With menus for fun brunches and gatherings, playful sidebars, and approximately 75 photos, this is both a comprehensive baking resource and a playful guide to making one of America’s best-loved foods”– A playful-yet-comprehensive cookbook that lets anyone create bagels, schmears, and other deli favorites at home.

Bagel lovers rejoice! This delightful cookbook makes it easy to bake fresh bagels in your own kitchen with just five base ingredients and simple techniques. With advice on mixing the dough, shaping the bagels, proofing, boiling, baking, slicing, and storing, you will be a master bagel-maker in no time.

Recipes include two dozen variations on the New York bagel, with classic and innovative flavors ranging from Sesame to Blueberry to Hatch Chile Jack. You’ll also find recipes for homemade sweet and savory spreads, schmears, pickles, and other deli mainstays like Home-Cured Lox and Chicken Salad.

With suggested menus for fun brunches and gatherings, photos of finished food and step-by-step techniques, and a charming deli aesthetic, this is both a comprehensive baking resource and a playful guide to making one of America’s best-loved foods.

BAGELS ARE EASY BAKING: This book brings bagels to the home baker with step-by-step recipes for making classic New York bagels, even in the smallest kitchen. And it’s not about the water! It’s about just five ingredients and straightforward technique.