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Making bagels seemed a daunting task, yet one I'd been meaning to do for a long time. My girls eat bagels most days, and we always have some in the house. I miss the days when we lived on the Upper West Side of New York and lined up for fresh, hot bagels. Packaged supermarket bagels just aren't the same; they're too soft and bread-like. So I set out to come up with a straightforward recipe that would produce a similar texture to the bagels we used to enjoy in New York. It turns out that the key to the chewy texture lies more in the handling of the dough and the adoption of one critical step before baking the bagels. So set aside half a morning and try your hand at making some wonderfully chewy, dense, low-fat New York style bagels. New York Style Bagels Photo © 2011 Fiona Haynes, licensed to About.com
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