Born in the midst of the pandemic, LA-based alt-folk sextet Dutch Interior are already on the verge of releasing their third album, with their Fat Possum debut Moneyball scheduled to arrive this Friday. The record is a continuation of the project’s straddling of the line between traditional country sounds and introverted slowcore, as much influenced by indie-pop melodies as it is by edgier rock experimentation.
In the meantime, the band’s Conner Reeves invited us into his kitchen to assist us in preparing the perfect breakfast for the morning of the record’s March 21 release. Toiling all hour of the night to bring us his signature everything bagel (or, as he calls it, “This-Changes-Everything” bagel), you can follow his step-by-step process via the video below (the ingredients and recipe are also listed beneath the visual). Tap in, and pre-order Moneyball here.
Ingredients:
225 g water
10g salt
20g honey
100g starter
450g flour
Olive oil
Recipe:
In a large bowl, measure out water, salt, honey, and starter and stir together
Work in flour and mix until doughey
Drop in bowl greased with olive oil, place a moist cloth on top, and let rise in proofing basket (or warm place) for four hours
Knead and shape five equally sized bagels into balls (approximately 160g per bagel)
Put a towel over them and let rise for 30 minutes
Jam your thumb to create bagel shape
Put on baking sheet coated with bread flour and let rise for three hours
Move to fridge for overnight rise
Preheat oven to 450 degrees Fahrenheit
Add squeeze of maple syrup to boiling water
Boil bagels for 30 seconds on each side
Add toppings and bake for 10 minutes
Rotate baking sheet, and then another 10 minutes
