Get the recipe: https://nyti.ms/361IBju

Claire Saffitz is here! Follow along as she teaches us how to make bagels at home, from mixing to forming, boiling to baking. The result is a traditionally chewy, crusty bagel that’s far fresher and tastier than those puffy dough rings from your average store. This recipe is an ideal weekend project. Just — like Claire says — please don’t add raisins.

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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).