Making Bagels With Dianna Daoheung Of Black Seed Bagels

Hosted by Jessie SheehanProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuRecorded at CityVox StudiosDianna Daoheung wasn’t raised in a bagel-loving household, but she still managed to become one of the most respected bagel makers in New York, of all places. The round chewy baked good is one of the city’s most iconic foods, and seemingly everyone has an opinion about where to get the best one. Thanks to Dianna, the answer for many folks is Black Seed Bagels, the artisanal bagel company where she’s the culinary director and founding baker. Dianna joins host Jessie Sheehan to explain just how bagels are made. She chats about the difference between NYC and Montreal bagels (Black Seeds’ are a hybrid); talks rolling, boiling, and baking; and shares her secret for never burning the everything bagel topping. (Minds will be blown.) Thank you to Plugra Premium European butter for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.More on Dianna: Instagram, Black Seed BagelsMore on Jessie: Instagram, her Snackable Bakes cookbookSubscribe to Cherry Bombe Magazine here