This is a great basic bagel recipe. It is a good jumping off point for changing it to your tastes. The bagels exactly as directed are delicious, it's made even better with garlic and kosher salt! I make up the dough the night before, let it rise, then stick it in the fridge (wrapped tightly in seran wrap) until I'm ready to make the bagels. It works fine and lets me sleep a little more and still end up with fresh bagels in the morning! Also, I'm sure it's probably against some bagel-making rule, but I form them into balls, flatten them, and poke a hole in the middle with my thumb. I didn't have much luck with the rope method - they turned out pretty ugly (just as tasty though).

Very yummy! I wanted something to bring in the car for a weekend trip, and these seemed like a good idea. I used a Pampered Chef mini muffin tin and got exactly 24. I love the nutmeg, and I also like that there isn't egg in it. The only change I made was that I didn't want these *so* dripping in butter, so I just dunked the top in butter. Then I put them on my cooling rack and sprinkled them with cinnamon sugar - less waste and less mess on my fingers!