Homemade Bagels

I'm obsessed with Bagels.  If I didn't think/ know that by eating too many bagels I would start looking like a bagel myself, I might eat them for every meal.  I'm not sure if its the actual bagel or the oh so appealing cream cheese factor, but I can't get enough. 
I'm not talking about Noah's Bagels.  While they get the job done, I am really not a fan of their squishy, airy texture.  Bagels are supposed to be dense and chewy; and when they are, everything is right in the world. 
I think if I lived in New York I might gain 10 lbs.  I'd likely eat a whole wheat everything every day!!!
Anyway, I've been wanting to make homemade bagels due to my love of them, and it finally happened!
Here's the steps:
Broil, Boil, and Bake!  Catchy!
First you make your dough and knead it. 

Bagels are actually pretty simple, but they do take some time.  Because of the yeast in the dough, the dough takes time to rise.

Then the bagels will need to be formed, and then they need to proof again. 

After all that, it's Broil....

Boil...

and Bake!

I made half whole wheat bagels and half plain bagels. 

I minced some garlic and put it atop a couple of the bagels just for kicks.

 

 

They came out to be a great texture.  I wasn't really sure how the recipe would turn out because I'd never made bagels before.  But yes! They were dense and chewy and perfect. They were a bit crisp/crunchy on the outside but soft on the inside.  As I describe them I am dreaming about eating them again.... sigh.

Plus they gave me an excuse to eat as much cream cheese as possible!  Breakfast time!! 

I got the recipe from All Recipes, and made half with AP Flour and half with AP Whole Wheat Flour.