I love bagels. Especially the ones freshly toasted and slathered with a ton of cream cheese. Top it with some yummy smoked salmon and you’ll have a complete breakfast.
I tried making my own bagels before which turned out pretty yummy, however it wasn’t very long before they became a bit stale. So I found another recipe by Serious Eats which applies the Japanese method of using yukone, a water-based roux which is supposed to improve the browning and shelf-life of bread.Read More