Preparation info
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Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

No two ways about it. If you haven’t got a bagelry near by and you’re devoted to these adult teething rings, you have to make your own; the frozen kind from supermarkets could never satisfy a true bagel devotee. These are water bagels, which, along with pretzels, are among the few breadstuffs simmered in water before they’re baked. We’ve yet to produce a bagel as sleek and uniform as those made by the pros, but ours are properly chewy (although they have only a modicum of gloss), and they h