Four bagel recipes are live in the Recipe Pantry. Four on purpose.

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This is me listening to you.

Here’s the thing about bagels. Every bread you’ve baked in here goes straight into the oven. A bagel gets boiled first, and that one step is the whole reason a bagel is chewy instead of fluffy. The boil sets the crust before the oven can inflate it. Skip it and you’ve made a roll with a hole in it.

Classic New York. Yeasted, overnight retard. Start here if you’ve never made one.

Sourdough New York. Same bagel, your starter doing the lifting.

Montreal. Egg in the dough, honey in the boil, hand-rolled rope, 500°F oven.

Jalapeño-Cheddar. The classic dough with sharp cheddar and fresh jalapeño folded in after kneading.

If you only do two, run the New York and the Montreal back to back. Same shape, opposite philosophy. The differences are the lesson.

Pick one. Post your first bake with a crumb shot.

Perfection is not required. Progress is.

Henry⭐️🔥

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Four bagel recipes are live in the Recipe Pantry. Four on purpose.