Everything Bagels

Yield: 8 bagels

I am not a fan of our pantry. I've mentioned it before - it's a set of small, dark, deep, and inaccessible cabinets that barely qualify as a pantry. However,...

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.

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10 Responses to “Everything Bagels”

  1. #
    Tieghan — May 3, 2013 at 5:10 am

    These look perfect Tessa!

  2. #
    Diane @ Vintage Zest — May 3, 2013 at 5:59 am

    They really do look perfect!

    By the way, I didn’t realize that you poke and twirl to make the hole. Aha moment!

  3. #
    ashley - baker by nature — May 3, 2013 at 6:25 am

    Everything bagels are my jam! I’m totally craving one now…!

  4. #
    Greg — May 6, 2013 at 10:44 am

    Thank you for the recipe! I just made these and can’t stop eating them. But forget cooling them completely, right out of the oven is mandatory eating.

  5. #
    Hari Chandana — May 6, 2013 at 9:13 pm

    Wowww… looks absolutely perfect.. Very beautiful picture too!!

  6. #
    dixya| food, pleasure, and health — August 5, 2013 at 10:25 am

    i always questions bread products with so many preservatives. I have a dingy pantry too but just glad to have one i guess..bagels on my list to make – yours version looks so good.

  7. #
    Pixie — January 31, 2014 at 9:21 am

    I’m confused. You boil the bagel then bake them? I feel like it will fall apart in the water.

  8. #
    Pixie — February 2, 2014 at 9:44 am

    Can I use all purpose flour instead of bread flour?

  9. #
    Pixie — February 4, 2014 at 6:42 am

    Never mind just researched the flour used for bagels and bread flour it is. Lol

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