If you’re from the East Coast, you know that bagels can be a pretty delicate subject. In the Northeast, there’s a particularly fierce rivalry between bagels made in New York and those from New Jersey.

When I look back on my first job at a bagel bakery in my hometown, memories of boiling, slicing, toasting, and generous helpings of schmear come to mind. What has followed is a series of other bakery ...

Preheat the oven to 375. Line a baking sheet with parchment paper. Combine the flour and yogurt in a large bowl until the mixture forms a dough. Knead the dough by hand on a floured surface or in a ...

I know, I know. You’re sick of gratuitous cottage cheese. You don’t want any more cottage cheese toast, cottage cheese “ice cream” or Brussels sprouts dipped in cottage cheese and mustard. I hear you.

High-protein foods are top of mind for many right now—they’re actually one of our predicted food trends for 2025—and these viral bagels are no exception. Not only are they packed with the satisfying ...

Bagels have never been a regular part of my family's diet. We're a bunch of biscuit-eaters. Can you blame us? Biscuits are fluffy, soft, delicious and just taste amazing covered in butter and jelly, ...

CUCUMBER SALSA: In a small mixing bowl, combine 1 cup diced, peeled and seeded English cucumber with ¼ cup freshly chopped Italian parsley, 2 tbsp. finely chopped red onion, 2 tsp. capers, 1 tbsp.