On today’s episode, we’re sitting down with longtime food writer and cookbook author Cathy Barrow. Cathy’s the author of Mrs. Wheelbarrow’s Practical Pantry, Pie Squared, and When Pies Fly. Her most recent book, Bagels, Schmears, and a Nice Piece of Fish, makes the case for bagels at home. As she points out, if you throw together the dough before bed and proof it in the refrigerator overnight, boiling and baking in the morning is a complete breeze. We discussed some of the biggest bagel myths and truths out there. It turns out that using New York City tap water isn’t really a necessity, but getting the right flour is.Check out Cathy’s book: Bagels, Schmears, and a Nice Piece of Fish Pick up Some Ingredients for Bagels at Home:High-Gluten FlourNon-Diastatic Malt PowderPumpernickel Flour