This is my first try at making bagels. We have lox, cream cheese, capers and heirloom tomatoes in the kitchen and dill in the garden so I really really wanted one. I considered ordering some from NYC then remembered I had bookmarked this recipe from Food & Wine a while back.
I had to plan a day in advance because one of the ingredients needs to sit in the fridge overnight. I’ve run out of bread flour so used all purpose. They took 3 hours start to finish but most of that time was spent on the dough rising.
They were delicious!