http://www.nashvillescene.com/bites/archives/2010/07/01/new-bagel-bakery-opening-soon-in-east-nashville Comments On: New Bagel Bakery Opening Soon in East Nashville by Dana Kopp Franklin en-us Copyright 2013 Nashville Scene. All rights reserved. This RSS file is offered to individuals, Nashville Scene readers, and non-commercial organizations only. Any commercial websites wishing to use this RSS file, please contact Nashville Scene. wil@desert.net (Nashville Scene Webmaster) Mon, 20 May 2013 00:00:01 -0500 Mon, 20 May 2013 04:45:00 -0500 Foundation http://blogs.law.harvard.edu/tech/rss Posted by rebeccaj]]> Mon, 02 Aug 2010 20:22:05 -0500 Nashville Scene Posted by bagelface]]> Wed, 07 Jul 2010 15:38:44 -0500 Nashville Scene

Looking forward to it!


Posted by Bas]]> Fri, 02 Jul 2010 13:37:57 -0500 Nashville Scene Posted by Lesley Eats]]> Fri, 02 Jul 2010 12:52:05 -0500 Nashville Scene Posted by joely]]> Fri, 02 Jul 2010 12:41:04 -0500 Nashville Scene Posted by bagelface]]> Fri, 02 Jul 2010 11:24:28 -0500 Nashville Scene Posted by Crackerjen]]> Fri, 02 Jul 2010 11:09:53 -0500 Nashville Scene Posted by bb]]> Thu, 01 Jul 2010 18:01:31 -0500 Nashville Scene
What I hope Kristen will offer soon is pumpernickel, my favorite of all bagels.
Posted by Dana Kopp Franklin]]> Thu, 01 Jul 2010 17:52:28 -0500 Nashville Scene If this is better, they'll l have our house's traffic regularly..


Posted by bmaz]]> Thu, 01 Jul 2010 16:32:51 -0500 Nashville Scene
@bagelface, if you're listening - start carrying pork roll, egg and cheese, and i will singlehandedly keep you in business.
Posted by loveandnachos]]> Thu, 01 Jul 2010 16:29:45 -0500 Nashville Scene Posted by pogo]]> Thu, 01 Jul 2010 15:13:26 -0500 Nashville Scene Posted by Nicki P Wood]]> Thu, 01 Jul 2010 14:42:32 -0500 Nashville Scene Posted by Lesley Eats]]> Thu, 01 Jul 2010 14:26:10 -0500 Nashville Scene
Bagels, like pizza do NOT have any need for special water to affect their chemistry or quality. What it takes is the right flour, hydration, resting, fermentation, proofing, and baking to get it right.

I have been making pizza dough that I never thought was possible until I went to the pinnacle of do it yourself pizza knowledge: http://www.pizzamaking.com/

Be prepared to spend the better part of a *year* reading through the forums to find the right formula and technique.
Posted by mIKES]]> Thu, 01 Jul 2010 14:07:19 -0500 Nashville Scene Posted by Dana Kopp Franklin]]> Thu, 01 Jul 2010 13:49:46 -0500 Nashville Scene
47 years living in NY/NJ I can assure you these are quite satisfying.
Posted by mIKES]]> Thu, 01 Jul 2010 13:25:50 -0500 Nashville Scene
I am curious--New Yorkers claim it's the water that makes their bagels and pizza crust so good.
Posted by Lesley Eats]]> Thu, 01 Jul 2010 13:14:46 -0500 Nashville Scene Posted by bagelfan!!!]]> Thu, 01 Jul 2010 10:22:03 -0500 Nashville Scene Posted by loveandnachos]]> Thu, 01 Jul 2010 09:35:09 -0500 Nashville Scene