Amy K Fewell | Homesteading for the Kingdom

Bagels are good, but sourdough bagels with a chewy crust are so much better. You know that first bite into a real bagel where your teeth sink through a shiny, taut crust into impossibly chewy dough? That texture doesn’t come automatically or from a wood-fired oven in Brooklyn. It comes from boiling the dough in sweetened water before you bake it—a step that gelatinizes ...