Bagels

Bagels are so much more than a piece of bread with a hole in the center. These breakfast staples should be glossy on the outside and chewy on the inside. The perfect bagel should first be boiled. The process sets the bagel’s signature crust. Once boiled, the bagel can be dipped in any sort of topping before going in the oven to bake. Food & Wine’s guide takes you through the process of making your own bagels —the right way—plus recipes for delicious sandwiches and great topping ideas.

16 Bagel Spots to Try Now

Have you ever heard a New Yorker go on about the superior quality of the state’s bagels? Sure, New York bagels are good, but the truth is, artisan bakers across the country are turning out chewy, golden-crusted rounds of dough. Dough that can rival a fine French boule, a loaf of San Francisco’s best sourdough, and even (gasp!) a bagel made in New York. From Charlottesville to Oakland, bakers are returning to the Old World, tried-and-true methods of bagel making; they're sourcing high-quality flour and yeast; they’re slow-fermenting dough to achieve complex flavor; and they’re hand rolling, kettle boiling, and baking throughout the day so that the product is truly fresh from the oven. Meanwhile, shops are coming up with innovative schmears and curing and smoking their own fish in-house. Here are 16 spots across the US that prove you don't need New York water to make killer bagels. —Erin Mosbaugh
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Sesame Bagels with Soppressata and Burrata

These supereasy Italian bagel sandwiches are a perfect make-ahead dish for summer picnics or even work lunches. If you can’t find burrata, a quality buffalo mozzarella is a great substitute. Slideshow: More Bagel Toppings
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Bagel Toppings

Recipes for the best bagel toppings, from pimento goat cheese to smoked and cured salmon with orange zest.
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