Full Recipe
Author
PJ Hamel | 2007-12-31
Description
With great bagels easy to find just about everywhere, you might wonder why it's worth making your own. But homemade bagels offer something store-bought can't: full control over flavor, ingredients, and texture. Skip the additives, tailor the mix-ins (pesto and sun-dried tomato, anyone?) and toppings (see "tips," below for details), and enjoy the process along the way. Bread flour gives these bagels their signature chew — that classic, satisfying bite you expect — while still keeping them tender inside. If can make bread dough, you can absolutely make bagels — and they're a fun, hands-on project to share with a young baker, too.
