Think you can't make bagels at home? Think again.
There are some foods you might think just aren't worth making at home. Croissants, for one. Sushi, for another. Until recently I thought that bagels—the ultimate Jewish New York food—were on that list. But when I decided to experiment and make them at home, I was pretty surprised by how easy they were, and how incredibly delicious.
If you've never made bread or yeasted dough before, then maybe this isn't the recipe for you, but if you've dabbled around, then I would urge you to try these next . This recipe makes about 10-12 bagels, depending how big you want them; you can also make minis. Regardless, they will still be a bit smaller than bakery-style, which are, in my opinion, too big. Although some recipes call for an overnight rising period, after trying these I can't see how it's necessary. These are amazingly tasty and on your table in about two hours.
I listed sesame seeds and poppy seeds as topping options, but you can go crazy and add whatever you want: coarse salt, dried onion flakes, etc. After all, it's not like you've had your fill of post-Passover chametz yet!
Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.
Get The Jewish Week Newsletter
The Jewish Week feels comments create a valuable conversation and wants to feature your thoughts on our website. To make everyone feel welcome, we won't publish comments that are profane, irrelevant, promotional or make personal attacks.