Since January, I’ve been making bagels, using my friend Kristen’s mother’s bagel recipe. This recipe was my college graduation present from Kristen. Lest you think that a recipe seems like a rather poor graduation present, know that I was THRILLED to get the secret bagel recipe which had been a closely guarded highly desirable secret in our townhouse in college. Even though Kristen gave me the recipe years ago, I’d only made them once before January. I’ve made them many times now, and this last batch was definitely the best. I’ve learned to roll the “snakes” much longer than I think I need to, which allows me to leave a bigger hole in the middle and also overlap the smaller ends so that the bagel ends up relatively uniform in shape. We love our bagels! Thanks Berta!
Salmon and Souvlaki 
i heart these. also, did you use some whole wheat here?
yep! I’m up to about 70% whole wheat, 30% white and they taste great! (I end up using about 10 cups of flour rather than the 9 the recipe calls for – I think it’s my whole wheat which is stone ground. So 7 C ww, 3 C white)
freshly ground too?
We buy our whole wheat flour from here – http://www.unionmills.org/
yum!
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