The Bagel Boom, featuring Carlos Perez of Boil & Bake
5/25/202647 min
It’s bagel week on the show, and this time, David is bringing all the opinions.
Together, he and Jessica discuss bagels in New York and beyond, including the burgeoning world of California-style bagels and the different styles that abound. Then, Southern California bagel maker Carlos Perez joins the show to share his perspective on West Coast bagels. Next, Jessica and David dive into your bagel-baking questions, including queries on shaping and boiling, before closing the show with a Jess-opinion about the right (and wrong) way to apply cream cheese and the recipes they’re baking this week.
This episode marks the end of season three, and we’ll be back in the fall with more freshly baked episodes for season four! Until then, follow the recipe.
Recipes and other links from this episode:
Learn to make bagels in our On-Demand class, hosted by instructor Jonathan Frishtick
Learn more about Carlos and Boil & Bake at boilbake.com
Find our Gozney outdoor pizza ovens in our online Shop
Pick up a bag of high-gluten flour
Learn more about how to shape bagels
What David’s baking this week: Small-Batch Chocolate Cupcakes
What Jessica’s baking this week: Swirled Rhubarb Bars
Record your question for our Ask the Bakers segment here!
This episode is sponsored by Brød & Taylor. Your best bread is within reach. Brød & Taylor builds tools that help you get there. See what's possible at brodandtaylor.com.
Clips
Transcript preview
First 90 secondsJessica Battilana· Host0:00
This episode is sponsored by Brod & Taylor. Helping more people bake bread, gather around the table, and share something made by hand.
David Tamarkin· Host0:06
I mean, you grew up in, like, in a cave in the woods, right? Yeah, yeah.
Jessica Battilana· Host0:10
I grew up in a cave in the woods, and like- You ate, like, mail. [laughs] From King Arthur Baking Company, this is Things Bakers Know. I'm Jessica Battaglini, King Arthur's staff editor.
David Tamarkin· Host0:22
And I'm David Tamarkin, King Arthur's editorial director, and today, we're talking about bagels.
Jessica Battilana· Host0:27
[ding] Oh, God, I've been dreading this episode 'cause I just feel like there's no way we're not gonna get in hot water here.
David Tamarkin· Host0:37
[laughs] I don't care. I'm ready. I, I, I feel, if there's one thing I feel secure in- Yeah ... it's my opinions about bagels.
Jessica Battilana· Host0:43
Well, and you know, here's a little twist of the turn, as my 12-year-old likes to say.
David Tamarkin· Host0:47
Twist of the turn, I like that.
Jessica Battilana· Host0:49
Twist of the turn. Because this episode, you're the one with all the big opinions. Because you said- I have some opinions ... if memory serves, you said on video, we could go to the tape, that New York bagels are, I think the word you used was trash.
David Tamarkin· Host1:07
[laughs] Yep. And that, that video got around... You, you record these things and you think, "Doesn't matter what I say. No one's gonna see this."
Jessica Battilana· Host1:16
Yeah, yeah, yeah.
David Tamarkin· Host1:16
Turns out when you say New York bagels are trash, people- People see it ... wake up.
Jessica Battilana· Host1:20
They wake up.
David Tamarkin· Host1:20
[laughs] And they wake up and it's like, all of a sudden, people listen to me. Um, I don't, you know, I think what I meant by that statement is that there are a lot of subpar