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  <title><![CDATA[Bold Citadel]]></title>
  <link>https://boldcitadel.com/</link>
  <description><![CDATA[Bold Citadel is a bagel shop in Urawa, Saitama, baking kettle-boiled New York-style bagels from scratch six days a week. Open from 8:00, Tue-Sat.]]></description>
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    <title><![CDATA[How we make the kabocha and black sesame bagel]]></title>
    <link>https://boldcitadel.com/notes/kabocha-bagel-autumn-recipe-process.html</link>
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    <description><![CDATA[The kabocha and black sesame bagel is the only item on the Bold Citadel menu that changes year to year. The base process is the same as every other bagel we make, but incorporating a wet ingredient like roasted squash into a stiff bagel dough requires some adjustments that took a full season to work out.]]></description>
    <pubDate>Thu, 08 Oct 2026 09:58:51 GMT</pubDate>
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    <title><![CDATA[Why kettle boiling makes a bagel a bagel]]></title>
    <link>https://boldcitadel.com/notes/kettle-boiling-bagels-why-it-matters.html</link>
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    <description><![CDATA[Most bread is shaped, proofed, and baked. A bagel has one extra step that changes everything: it goes into boiling water before the oven. That step is not a tradition for tradition's sake. It does specific things to the dough that cannot be replicated by steaming or by simply adjusting the bake temperature.]]></description>
    <pubDate>Fri, 04 Sep 2026 18:51:51 GMT</pubDate>
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    <title><![CDATA[Why bagel dough needs high-gluten flour]]></title>
    <link>https://boldcitadel.com/notes/high-gluten-flour-bagel-dough.html</link>
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    <description><![CDATA[Flour is not just flour. The protein content of the wheat determines how much gluten a dough can develop, and gluten development determines almost everything about how a bagel behaves during shaping, boiling, and baking. For bagels specifically, this matters more than for most other breads.]]></description>
    <pubDate>Fri, 07 Aug 2026 12:18:33 GMT</pubDate>
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    <title><![CDATA[What a 14-hour cold retard does to bagel flavour]]></title>
    <link>https://boldcitadel.com/notes/cold-retard-bagel-flavour.html</link>
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    <description><![CDATA[At Bold Citadel, every batch of dough goes into the refrigerator the evening before baking and stays there for 14 hours. This is not primarily a scheduling decision, though it does mean the morning bake starts with shaped dough rather than a mixing bowl. The cold retard is a flavour decision.]]></description>
    <pubDate>Wed, 29 Jul 2026 13:48:26 GMT</pubDate>
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    <title><![CDATA[How to store and reheat bagels so they stay good]]></title>
    <link>https://boldcitadel.com/notes/storing-and-reheating-bagels-at-home.html</link>
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    <description><![CDATA[A bagel bought in the morning is at its best within a few hours of baking. By evening the crust has softened and the crumb has started to dry. This is not a flaw in the bagel; it is the nature of a low-fat, high-gluten bread with no preservatives. The question is what to do about it.]]></description>
    <pubDate>Fri, 12 Jun 2026 16:20:28 GMT</pubDate>
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    <title><![CDATA[Why we make our own cream cheese spread]]></title>
    <link>https://boldcitadel.com/notes/cream-cheese-spread-making-process.html</link>
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    <description><![CDATA[The plain cream cheese spread at Bold Citadel is made in the shop, not bought in pre-packaged. This is not a complicated process, but it is an extra step that most small bakeries skip. The reason we do it comes down to texture and salt level, both of which are difficult to control in a commercial product.]]></description>
    <pubDate>Wed, 06 May 2026 16:14:42 GMT</pubDate>
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