Scuola di MarcoBakery bread, made in your kitchen.

Scuola di Marco

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Two pale golden bagels on a floured wooden board, one whole with a neat open ring and one split to show a soft even crumb, a bowl of psyllium husk beside them Guide

Gluten Free Bagels: Why Psyllium Is the Whole Recipe

A gluten free bagel is a rebuild, not a swap. Psyllium husk, around 4 to 5% of the flour, is what lets the ring survive the boil where gluten cannot help.

7 min read A pile of freshly baked bagels on a floured wooden counter, their glossy crust thickly coated with white and black sesame, poppy seeds, dried garlic and onion flakes and grains of flaky salt, with seeds scattered around Guide

Everything Bagel Seasoning: How to Make It Stick

The everything bagel seasoning blend in real proportions, why the onion and garlic must be dried, and the timing trick that makes the topping stay on.

6 min read Two bagels side by side on a floured wooden table by a window: on the left a larger, plump one with a small hole and a deep glossy crust; on the right a smaller, flatter one with a wide open hole and a dense coat of sesame seeds Guide

New York Bagel vs Montreal Bagel: What's Different

New York vs Montreal bagels are two different breads, not one recipe: salt vs egg, malt vs honey water, gas vs wood fired oven, and which to make at home.

6 min read Several bagel rings floating in a wide pot of gently simmering amber water with small bubbles and rising steam, during the boil Guide

Boiling Bagels: How Long, and What Goes in the Water

How long to boil bagels and what changes with time: 30 vs 60 vs 90 seconds, plus what baking soda and malt do to the crust. The one step that makes a bagel.

6 min read Several raw shaped bagel rings resting on a floured wooden board, each with an open center hole, before boiling, in window light Guide

How to Shape Bagels: The Hole That Stays Open

Rope method or poke method? Why bagel holes close in the boil and oven, how much bigger to make them, and the tension trick that keeps the ring open.

6 min read New York style bagels cooling on a wire rack, plain, poppy and sesame, one sliced open to show the dense chewy crumb Guide

Bagel Recipe: New York Style, Step by Step

A weight-based New York bagel recipe, step by step: the firm 58% dough, an overnight cold retard, how long to boil, and the oven heat that sets a glossy crust.

6 min read A firm bagel dough ball on a floured counter beside a torn piece showing the dense low-hydration structure Guide

Bagel Dough: Why It Is So Firm, and How to Knead It

Bagel dough feels stiff and dry on purpose. Here is why it runs at 50 to 60% water and high protein flour, how to knead it, and the windowpane to aim for.

6 min read Round holed breads on a floured wooden counter, deep glossy crust, some coated in sesame seeds, one cut in half showing a dense tight crumb, with a cooling rack of more behind Complete guide

Bagels: The Complete Guide

Make a real bagel at home: the firm 58% dough, why bagels are boiled before baking, New York vs Montreal, sourdough and gluten free, and how to fix flat ones.

18 min read A glass jar of bubbling sourdough starter marked with a rubber band, risen well above the line, beside a bowl of flour and a glass of water on a floured wooden counter in window light Guide

How Long Does It Take to Make a Sourdough Starter?

Two clocks hide in this question: a sourdough starter shows life in about a week, but raises a loaf on its own only in three to six. How to tell them apart.

6 min read