View the Witch, Part One on the internet 'The Witch', Part One is a popular play that has captivated audiences around the world. If you are unable to see it in person at the theater, there are still ways to enjoy it from the comfort of your own home. One of the easiest ways to access the play is through the internet. By searching online, you will find various platforms that offer streaming services for theatrical performances, including ‘The Witch’. These platforms allow you to watch the play at your own convenience, without having to travel to a theater. This is especially beneficial for those who live in remote areas or have busy schedules.

The Magic Bagel

NEW YORK JOURNAL about the writer's quest for a particular type of dark pumpernickel bagel, which he was convinced would be the key to luring his daughter, living in San Francisco, back to New York City. “If I can find those gnarly little dark pumpernickel bagels that we used to get at Tanenbaum’s, you’ll move back to New York. Right?” “Absolutely,” Abigail said. Abigail adored them. Both of my daughters have always taken bagels seriously. My younger daughter, Sarah, also lives in California—she’s in Los Angeles—and she often complains about the bagels there being below her standards. For a while, I brought along a dozen bagels for Sarah whenever I went to L.A., but I finally decided that this policy was counterproductive. “If a person prefers to live in California, which happens to be thousands of miles from her very own parents,” I told her, “it seems to me appropriate that such a person eat California bagels. I understand that in some places out there if you buy a dozen wheat-germ bagels you get one bee-pollen bagel free.”. Writer describes how the Lower East Side, where he and his daughters used to get bagels, has changed. These days, the Lower East Side is a late-night destination—both Orchard and Ludlow have bars too hip to require a sign—and a cool place to live. After spending years listening to customers tell him that he ought to move Russ & Daughters uptown, Mark Federman, the son of one of the daughters, is renovating the apartments above the store and expressing gratitude that his grandfather held on to the building. Tells about the sharp union split between bread bakers and bagel bakers. Writer eventually tracks the punpernickel bagel to a bread baker named Sam Poznanski, of a wholesale operation in Williamsburg, Mosha's Bread, and learns from Poznanski's widow that the item was not boiled, as bagels are. This was hard news to take. It sounded perilously close to saying that the bagel we were searching for was just round bread. But what bread! The bread/bagel split was confirmed by Herb Bostick, a business agent of Local 3 of the Bakery and Confectionery Workers International Union, which by now has absorbed No. 338 . What Bostick said was in line with what I’d learned from Cecile Farkas, of Mosha’s, with whom I’d arranged a meeting through Federman. She’d told me that for years her late father offered pumpernickel bagels that were baked without being boiled first. “Then they weren’t real bagels?” I’d said. “If my daddy called them bagels they were bagels,” Mrs. Farkas said. Farkas explained that her daughter was opening a Mosha's West, in San Francisco and would be able to offer his daughter the type bagel she wanted there. I tried to present the situation to Alice in an objective way: “I suppose you think that if Mosha’s really did succeed in duplicating the bagel and I told Abigail that it was readily available in the neighborhood and I didn’t trouble her with the really quite arcane information that it’s not, technically speaking, a bagel, I would be acting completely contrary to everything we tried to teach her about honesty and integrity.” “Yes,” Alice said. Writer considers visiting Williamsburg in search of the recipe, in order to propel Poznanski’s back into the bagel business after Russ & Daughters orders the item.

Homemade Bagels Recipe

Tender, chewy, blistery, handmade bagels that stay fresh for days.

Stella Parks is a CIA-trained baking nerd and pastry wizard, dubbed one of America's Best New Pastry Chefs by Food & Wine. She was the pastry editor at Serious Eats from 2016 to 2019.

Why It Works

• Pregelatinizing a portion of flour improves browning and shelf life.
• Pre-shaped boules are easily stretched into seamless rings, a technique that's gentler on the underlying gluten structure, too.
• Boiling halts the dough's rise, creating a tight crumb, while malt syrup in the water improves the flavor and aroma of the crust.

Forget space: As far as I'm concerned, homemade bagels are the final frontier. From the mythos surrounding New York water to the fact that my boss is the guy who wrote a 2,500-word bagel manifesto with a comments thread some 200 entries deep, there are times I've felt a jaunt to the rings of Saturn would be a less intimidating goal.

Serious Eats / Vicky Wasik

But, they don't call me BraveTart for nothing, so here I am, a Kentucky native with a bagel recipe that hinges on a decidedly Japanese technique. Yeah, I know—it's an affront to everything we know about bagels, but hear me out. Because—I swear—these bagels are worth it. And not only are these bagels all golden and blistery and crisp and chewy and tender when they're fresh out of the oven (like any good bagel should be), but they're still crisp and chewy and tender half a day later, or the next morning, or two days later, or even on the third day. That's right: They break the fundamental rule of good bagels.

This is especially beneficial for those who live in remote areas or have busy schedules. The internet provides a convenient and accessible way to experience the magic of ‘The Witch’, Part One. So, if you are unable to see it live, don't worry! With just a few clicks, you can enjoy this captivating play from anywhere in the world.

How to Make Yukone

That's because these bagels use a Japanese technique called yukone. The basics of yukone are simple: combine flour and water and cook them on the stovetop into a thick paste of gelatinized starch before incorporating that paste into a dough. That paste magically* helps breads retain their moisture and achieve a super tender crumb. Both factors are key when it comes to avoiding bagels that are tough or hard, but any good recipe should do that. What makes yukone particularly awesome is that it extends the shelf-life of the dough.

*Not really magic.

Typically, bagels are only worth eating when they're ultra-fresh, no more than an hour old. Toasting stale bagels can help, but only if you like 'em crisp, which obliterates the tender/chewy dichotomy that makes a fresh bagel so grand. The importance of freshness is what keeps bagel shops in business, because who wants to invest 24 to 36 hours just to enjoy a single bagel at home? With a yukone in the dough, however, the dough retains its moisture so you can count on bagels and lox all weekend long. The briefest toasting before slicing will restore their crispy crust, while keeping their insides chewy and soft, not crusty or dry.

Serious Eats / Vicky Wasik

Sounds like a tall order, but it's easily fulfilled. The yukone's a two-minute project on the stovetop, a 1:2 blend of flour and water by weight, cooked until it forms a thick, mashed potato-like paste. Of course, that paste is hot enough to kill the yeast in the dough outright, or else raise the dough temperature far too high, so it does need to be spread out on a plate and given a chance to cool.

When the yukone's room-ish temperature (say, around 75°F/23°C), it's blitzed with flour, salt, yeast, and water in a food processor to form a satiny dough. This is a 90-second affair in a food processor, but with patience it can be done in a stand mixer if you know your stand mixer is built with metal gears. Some machines have plastic gears that simply won't survive a fight with a Big Boss dough. Rather than strip those plastic gears, find a friend with a food processor and team up for a batch of bagels.

Once the dough is silky smooth, turn it out onto a clean surface and divide it into eight, roughly three-ounce portions. That yield reflects the capacity of my food processor more than my desire for bagels; would that I could make many more. As it stands, I think a three-ounce bagel is just the right size for a hearty breakfast, but not so monstrous I can't function for the rest of the day. It also provides my favorite ratio of crust-to-interior, but your mileage may vary, so feel free to make larger or smaller portions as you prefer.

With the palm of your hand, roll each portion into a tight ball. Keep rolling until it's virtually seamless along the bottom. This goes a long way in promoting a smooth, tight skin for the bagels. Loosely gathered dough is more likely to deform as it grows, giving the bagels a lumpy finish.

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Reviews for "Uncover the Mystery of The Witch: Part One Online"

1. John - 2 stars - I honestly couldn't understand what was going on in "View the witch part one on the internet". The plot seemed convoluted and confusing, and the characters were difficult to connect with. The dialogue was also hard to follow, and it felt like there were too many unnecessary scenes that didn't add anything to the story. Overall, I was disappointed and left feeling unsatisfied.

2. Sarah - 1 star - I found "View the witch part one on the internet" to be extremely boring and slow-paced. The film failed to engage me emotionally or intellectually. The acting was mediocre at best, and the cinematography lacked creativity. I was looking forward to a thrilling and captivating witch story, but unfortunately, this film fell short of my expectations. I wouldn't recommend it to others.

3. Michael - 2 stars - As a fan of witch-themed movies, I was excited to watch "View the witch part one on the internet". However, I was let down by the lackluster storytelling and predictable plot. The film failed to build tension or create a sense of mystery. The characters felt one-dimensional, and their actions lacked depth. I was left feeling underwhelmed and unimpressed by the overall execution of this film.

4. Emily - 1 star - I found "View the witch part one on the internet" to be incredibly unoriginal and cliché. The story followed all the typical tropes of witch movies, without adding anything new or innovative. The dialogue was cheesy, and the special effects were subpar. I was hoping for a unique and fresh take on the witch genre, but unfortunately, this film didn't deliver. I would suggest skipping it and watching something more original instead.

Discover the Dark Magic of The Witch: Part One Online