Jeffery Cross

Sure, you can buy them. But this baking experience is worth some time in the kitchen this weekend

CHRISTINE WEBER HALE,  – August 19, 2004


Asiago Bagels

Bagels have moved in. They are naturally low in fat, high in complex carbohydrates, satisfyingly chewy, and flavorful unadorned. In short, they make great snacks.

Making your own bagels is an adventure. Boiling before baking gives them that characteristic density.

Bagels also take well to lots of added flavorings. These ― studded with chunks of asiago cheese ― were inspired by the popular version served at the Bagel Works in Palo Alto.

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