When Andrea Lubkin was running restaurants in Boise, Idaho, she had the same woes as many New Jersey natives when they move away: She couldn’t find a good bagel. So she made bagels with her son as a way to relax and think of home.
“I’m not one to keep journals, but I always kept a bagel bible,” she says. She made countless notes on types of flour, water temperature, and proofing and cold fermentation times.