One Dough, Two Breads This past week, I used half of my recent crispy sourdough bagel recipe to make bagels, of course, but then I skipped the kettle boil and used the other half to make bialys. What are bialys? Bialystok, Poland, early 1900s. A Jewish breakfast roll and what we eat now traveled west with bakers who'd already landed in the Lower East Side. (Mimi Sheraton wrote the rest of the book if you want it—and it's great). Since you're already making bagels, you already have a great...

Crispy Sourdough Bagels If you haven't made bagels at home, now's the time. If you have, you already know how good they can be—but I promise this new recipe will make you appreciate them even more. I've been reworking my (more New York-style) sourdough bagel recipe for a while now. While those are amazing, I wanted something different: a bagel with a super-thin, crispy crust, a tender, slightly chewy interior, and a light, open crumb. This new bagel recipe reminds me of some of my best large...

Whole Wheat Sourdough Pita Last year, I co-taught a baking class at Chimacum Valley Grainery in Washington. On the menu: a whole-grain sourdough pita that I haven't stopped thinking about since. This week's recipe is my take on that pita—100% whole-wheat, same-day, naturally leavened, with a soft texture and a puff that delivers every time. It's an incredibly simple dough to make, and the flavor is a great reminder of why we bake. I think you're going to love it. Read on! In this week's...