Course curriculum

  • 1

    Introduction

    • Bagel Science Overview

  • 2

    Bagel History

    • Bagel History

  • 3

    Bagel Ingredient Science

    • Flour...bleached, unbleached, enriched. What's the difference, and what difference does it make?

    • White Sugar - specifically, sucrose. Where does it come from?

    • Salt...where does it come from?

    • Citric Acid - what is it, where does it come from, and what is it doing in my food?

    • Vegetable Gums - Carob Bean, Locust Bean, Guar, and Tara Gums - what they are and why they're in my food!

    • Soybean Oil: what it is and how it's made

    • Mono-and Diglycerides - what are they, where do they come from, and what are they doing in my food?

    • Yeast....it's alive!

    • Sorbic Acid - what is it, where does it come from, and what is it doing in my food?

    • Calcium Propionate - what is it, where does it come from, and what is it doing in my food?

    • Malt Syrup, Malted Barley Extract...what are these things and what are they doing in my food?

  • 4

    Bagel Process Science

    • Fermentation Basics - it's not just for Beer!

    • Bread Dough Fermentation

    • Maillard Browning - what is it, and what is it's role in my food?

    • Bagels - Putting It All Together!

  • 5

    Bagels Made at Home

    • Bagels from scratch at home!

    • BONUS: Bloopers!

    • Just a few questions to let me know what you think about this course!