What do you call someone who is just a little bit Jew if the full-blown Jews have already claimed "Jewish"? I need to know because these bagels turned out so wonderfully that I'm convinced I'm slightly Jewish. Here's the documentation of the process:
First, boil water. While water is boiling, preheat oven to 500 degrees. My recipe states that the bagels should be boiled for one minute on each side (they float, you see, it's thrilling!) but for extra chewy ones you should go for 2 minutes. I split the difference and hoped for the best.
Next, top the bagels with, in my case, sesame seeds. I love sesame seeds and it turns out they're good for your teeth. This is great news, I think I have a few stuck in my teeth right now.
Once topped, you stick the bagels in the oven for a total of 10 minutes and voila! Bagels.
The quality assurance department approved them and I took most of them to work with me because let's face it, fresh bread just doesn't last long.
Yes, mom, I can make these over Thanksgiving if you'd like to have them in addition to the whole wheat rolls, herbed baguette and sour cream coffee cake.