You need to make these nixtabagels, and turn them into fugazetta nixtabagels. Seriously. Please. Make. Them.

I really need to see y'all make these because they are next level!

The Nixtabagel journey began a few years ago, kicking ideas around about making delicious breads and pastries that married that traditions of wheat and corn. Trigo y Main. I went to Oaxaca and visited this spectacular bakery called Masea. The story of wheat and corn being intertwined was told through several of their amazing panes y panes dulces.

I was hooked on this idea.

Now, the thing is, I love making bagels and I’m always striving to make the best bagel that I possibly can. If you’ve been following me for a while, you know that I learned how to make bagels in Miami at my friend Matteson’s bagel shop El Bagel. One of the most fun and delicious jobs i’ve ever had. Over time, I’ve perfected my recipe for sourdough bagels with a pinch of whole grain flour.