Traverse, Northern Michigan's Magazine

NOSH ON THIS

When it comes to bagels, Sam Brickman doesn’t mess around. He’s got the recipe down to a science to achieve the bread’s signature texture—crisp on the outside and oh-so-soft on the inside.

It takes five days to make a batch. It’s a precise process of proofing times, hydration percentages and temperatures. On Day 1, Sam makes a pre-ferment (equal parts water and flour) and adds sourdough starter. The mixture gets

Citiți o mostră, înregistrați-vă pentru a citi în continuare.

Mai multe de la Traverse, Northern Michigan's Magazine

Traverse, Northern Michigan's Magazine1 min citite
A Thriving Region
It’s impossible to celebrate our 40th anniversary at Traverse without also honoring the small businesses and nonprofit organizations that have supported our mission throughout the years and who make Northern Michigan such a special place to live and
Traverse, Northern Michigan's Magazine1 min citite
Subscribe!
Subscribe to Traverse, Northern Michigan’s Magazine and embrace every season Up North 12 months a year 12 Issues - $24.95 | mynorth.com/subscribe Traverse ■
Traverse, Northern Michigan's Magazine1 min citite
Traverse, Northern Michigan's Magazine
PRESIDENT/EDITOR IN CHIEF Deborah Wyatt Fellows CHIEF OPERATIONS OFFICER Michael Wnek SENIOR EDITOR Elizabeth Edwards ASSOCIATE EDITOR Carly Simpson MANAGING EDITOR Allison Jarrell DIGITAL CONTENT WRITER Kaitlyn McLintock PROOFREADERS Elizabeth Aseri