What: Everything-we-have bagels (poppy seed, onion, and salt)
Result: Unlike other recent experiments, we know a little something about bagels so we were both pretty surprised that they came out so chewy and, well, bagel-like. They were downright delicious right out of the oven, and pretty darned good the next day. For next time, I’ll cut down the amount of sugar in the dough, put toppings on the bottom as well as the top (it’s the best part, so why not?), and maybe turn up the heat just a touch higher so they start to brown sooner. I have a feeling these will become a staple in our house.
I won’t type out the recipe; I used the Jo Goldenberg’s Parisian bagel recipe linked to from the Slate article. Click through for more pictures.