Dianna Daoheung
Chef and Restaurateur
Dianna Daoheung is the executive chef of Black Seed Bagels. As a co-founder of the shop, which opened in 2014, she developed their proprietary dough recipe and baking techniques, which combine the best of NYC and Montreal bagel styles. She has led Black Seed to open seven shops around NYC, has earned two James Beard "Outstanding Baker" nominations, and enjoys teaching future generations of bagel bakers.
Beet Cured Lox
A touch of horseradish gives this cured salmon recipe warmth and a bit of bite, while the beets give it earthy sweetness and vibrant color.
Plain Bagels
At Black Seed Bagels' shop in NYC, their wood-fire oven is critical to the bagel's shape, texture, and taste. Don't have one at home? No problem, we talked to head baker Dianna Daoheung about how to make the bagels in a conventional oven.