Yesterday

I made bagels.

With Everything But
The Bagel seasoning

I used a recipe from Skinnytaste (hate the name, but there are some good recipes on her site)—it’s not a traditional bagel recipe. Instead you use Greek yogurt (she is very clear that regular yogurt won’t work), baking powder and then bake, not boil, the bagels. The comments ranged from “best bagel ever!” to “the outside baked just fine but the inside was still doughy” and everything in between.

I followed one tip, I weighed the flour instead of just measuring it. But I had a hard time getting exactly one cup of Greek yogurt because I had to scoop it out of my individual yogurt containers (I have one a day at breakfast, and since they are not quite six ounces each, I had to use one plus part of another—I did my best). I also baked them for about five minutes longer than indicated. Next time I think I’d drop the heat to 350 and bake even longer.

We each had one this morning and they were pretty good. I always slice and toast my bagels and then put butter on it, and that's what I did for ours today. I really like that they aren’t gigantic, most store-bought bagels are so big you could practically use them as spare tires for your car.