You guys, I'm obsessed with bagels. My entire family is obsessed with bagels. I can't describe why — we're from the Midwest, it's not exactly bagel country — but we are bagel fiends. And no, I absolutely do not mean that garbage you get in a bag of 6 at the grocery store. I mean fresh, toasted, New York-style bagels, sliced twice with a pound of full-fat cream cheese thrown on top.
So when I moved to Italy and realized that they don't really do bagels here (or any foods with holes in them — where are the donuts, guys?), I kind of panicked. A lot of things I don't mind making myself, but bagels? Bagels are bread. Bread is hard to make. You have to boil them, for crying out loud! It sounded very complicated.
But, guys, it's not. I don't know why I freaked myself out about bagels, but I took a baking leap of faith and just made them. And then I made them again. And they are so good. So easy. They are so everything — maybe my everything. And they are so garlicky, I ward off vampires with my everything bagel-breath and max out my carbs for the day with two bites. My nutritionist said I needed to eat more vegetables, but dried onions and garlic count, right? There's definitely enough of it on there.
So, stop buying those terrible bagels at the grocery store and just make these bagels. Slap some cream cheese on them — maybe some lox if you're fancy — immerse yourself in the amazing saltiness of the everything-ness, and don't talk to anyone until you brush your teeth.
Photos and text © Katie Currid, 2015. All rights reserved. Recipe adapted from A Beautiful Mess.