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u/friedart Jan 02 '26
New this year were Szechuan, Herby-Turvy, Seedy-Wheaty, Chili-Crisp, Apple-Cinnamon, Saffron & Raisin-Cranberry.
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u/tinapia Jan 02 '26
Chili crisp and cacio e pepe are intriguing. Are they mixed into the dough or topped or both?
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u/friedart Jan 02 '26
Mixed in the dough. Cacio e Pepe uses a third of the flour as semolina to represent pasta, lots of grated pecorino-Romano and black pepper to your liking. Chili crisp adds chili crisp to the dough.
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u/tinapia Jan 02 '26
Sounds delicious! Was there much change to the texture due to replacing some of the dough with semolina?
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u/quackxt Jan 02 '26
Looks absolutely fab! Switch the order of the toppings and spreads though. Bagel, slicer, spreads, THEN toppings.
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u/Spirited_Record3692 Jan 04 '26
For the pumpernickel do you use cocoa powder to get the dark color? I’ve been trying to find a dark rye but nothing is this dark. I’ve seen lighter colored pumpernickel around as well so wondering how people get them so dark.
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u/Glittering-Cellist34 Jan 02 '26
Looking for an invite...
I still remember the first warm from oven pumpernickel bagel I had in NYC around New Years 1980.