{"id":3950,"date":"2020-05-21T08:00:07","date_gmt":"2020-05-21T08:00:07","guid":{"rendered":"http:\/\/macrinabakery.com\/blog\/?p=3950"},"modified":"2020-05-21T00:34:51","modified_gmt":"2020-05-21T00:34:51","slug":"macrinas-organic-madry-sourdough-bagels","status":"publish","type":"post","link":"https:\/\/blog.macrinabakery.com\/blog\/macrinas-organic-madry-sourdough-bagels\/","title":{"rendered":"Macrina\u2019s Organic MadRy Sourdough Bagels"},"content":{"rendered":"

People <\/span>obsess<\/span> over bagels. Try suggesting that <\/span>you\u2019ve<\/span> found the best bagel in a crowded room, and <\/span>you\u2019re<\/span> sure to spark a fierce debate. New York has the best bagels, someone will say. Another will say Philly. Another Montreal. The one thing <\/span>almost everyone<\/span> can agree on though, is that not much compares to a great bagel.<\/span>\u00a0<\/span><\/p>\n

For years, our customers have been requesting bagels. Much as we would have liked to satisfy their demand, we <\/span>didn\u2019t<\/span> have a bagel recipe we loved\u2014until now. Our new bagels are the result of an obsession. Over the last two years, Macrina Bakery\u2019s president, Scott France, has been tinkering with the recipe, refining it, and testing bagel samples. <\/span>Our <\/span>MadRy<\/span> Organic Sourdough Bagels <\/span>are hand-rolled<\/span>, given a slow, cool 24-hour <\/span>ferment<\/span>, and have just a hint of rye, which adds to their depth of flavor. The caramelized crust has a glossy sheen <\/span>and<\/span> the airy<\/span> interior has a tight, <\/span>springy<\/span> crumb that bal<\/span>ances t<\/span>he mild tang of sourdough with just enough malty sweetness.<\/span>\u00a0<\/span><\/p>\n

\"\"<\/a><\/p>\n

The naturally-leavened bagels will launch in the caf\u00e9s on Thursday, May 21, and will be available for wholesale on Thursday, May 28. They will come in four flavors: plain, sesame, poppy, and sea salt.<\/span>\u00a0<\/span><\/p>\n

In the many months Scott has been developing these bagels, his kids, <\/span>Madeline<\/span> and Ryan, who love bagels, became his steady audience, helping him refine the texture and strike the right balance in the bagel\u2019s complex flavors. Hence the name, <\/span>MadRy<\/span>.<\/span>\u00a0<\/span><\/p>\n

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All of<\/span> our ingredients come from the PNW: The organic high-protein flour comes from just north of the border, the organic barley malt powder comes from Skagit Valley Malting, and the organic rye flour comes from Fairhaven Mill in nearby Burlington. We start with a significant percentage of organic sourdough starter and a <\/span>smidge<\/span> of yeast. After <\/span>an initial<\/span> rise, we handroll them and give them a full day\u2019s cool <\/span>ferment<\/span>.<\/span> The depth of flavor y<\/span>o<\/span>u\u2019ll <\/span>t<\/span>aste in these bagels comes from the natural leavening and that hint of rye.<\/span> The<\/span> whiff of sourdough you get when you tear one open comes from the starter.<\/span>\u00a0<\/span><\/p>\n

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We were careful not to let the flavor dominate but wanted it to be distinctive.<\/span> \u201cIt should make sense when you taste the bagel that the name has sourdough in it,\u201d Scott says. \u201cBut if you tasted it without knowing the name, someone intimately familiar with sourdoughs would recognize it, but if you didn\u2019t, you might wonder just what that mild tang was.<\/span>\u201d<\/span>\u00a0<\/span><\/p>\n

The bagels are available individually or as four-packs. Please drop into one of our caf\u00e9s and try one!<\/span> It\u2019s<\/span> a <\/span>r<\/span>eally great<\/span> bagel.<\/span>\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

People obsess over bagels. Try suggesting that you\u2019ve found the best bagel in a crowded room, and you\u2019re sure to spark a fierce debate. New York has the best bagels, someone will say. Another will say Philly. Another Montreal. The … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3950","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"\nMacrina\u2019s Organic MadRy Sourdough Bagels - Macrina Bakery Blog<\/title>\n<meta name=\"description\" content=\"Our new bagels are the result of two years of testing and development, and you can taste the love in each bite! 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