Give your bread a name and tell us about your recipe.
Savory-Reuben Bagel & Sweet-Deep Fried Strawberry Bagel
Would you describe yourself as a rogue baker, or do you strictly adhere to the recipe?
Rogue. Normally, I stick to basic ingredients, but add imagination and experimentation
Tell us about how you added a Wisconsin twist to your bread creation.
Reuben Bagel: For the liquid in the batter I used Wisconsin beer and cut a little on the yeast. Instead of Swiss cheese, I used Wisconsin cheese curds because I knew they would hold their shape better in heat. I also added finely chopped corned beef to the batter. When it came time for poaching, they went into a sauerkraut bath to give it more flavor. Bake time was a little longer due to the extra ingredients in the dough. A touch of Russian dressing and a dollop of Greek yogurt with a twist of Wisconsin flavor made an international delight of this American favorite.
Deep Fried Strawberry Bagel: State Fair is just around the corner and everything is deep fried. This is an attempt at deep frying bagels. The Wisconsin twist is using Wisconsin honey instead of sugar and pureed fresh strawberries in place of liquid. The batter rested overnight to meld the flavors. After poaching and a quick drying time in a hot oven, I deep fried the bagels at 375˚ F until they were golden brown. Is deep frying a Wisconsin thing? A light dusting of powdered sugar and a Wisconsin cream cheese spread make this a perfect finger food to walk around the fair.
How did you do?