Bagels, Buns, Babkas

Making a sourdough bagel that tastes good is not nearly as difficult as making one that looks good. The chewiness of a good bagel -- in contrast to a cinnamon raisin or blueberry bagel, which are forbidden in my house -- comes from the use of white flour with very high gluten levels. The dough is heavily kneaded to build the gluten. Look how smooth the surface is on each pre-bagel.

But then look at how my bagels dimple when I boil them. After boiling, they get seeded and baked.

Here is a bun that also did not look great, but oh my the taste. 

Jewish rye, potato, onion, poppy, sesame rolls.

Oy, with a schmear of cream cheese or some pickled herring, you should only try one.

Finally, some breads that don't only taste good, but also look good. Turns out my son Isaac and his girlfriend Delaney are master babka makers. These weren't sourdough, but next time they will be. Hah!

Preparing raspberry jam, pistachio, almond, chocolate chunk babka.

Some more classic chocolate babkas.