The bagel season is coming, and it’s not just because the world is on the verge of an apocalypse.

This year, we’re also gearing up for a brand-new bagel phenomenon: a season in which we are encouraged to eat a bagel and have no idea what it tastes like.

Here’s how to make a bageled, soft and crunchy, perfect, homey snack.


Start with the base ingredients.

There are lots of bagels out there, but there are only two essential ingredients: wheat flour and water.

We like to use whole wheat flour, but you can also use brown rice flour.

The problem is, you can’t find whole grain flour anywhere.

To make the dough, you’re going to need to buy wheat flour at your local grocery store.

Then, mix it in a bowl.

If you don’t have that, you’ll need to improvise.

Use a blender to blend it into a paste.

The paste will give you a nice consistency, so you can roll it out into a rectangular shape and freeze it for later.

If using brown rice, you need to melt the rice in a pan on the stove.

It’s best to make this first.

The grain will absorb the water, so it won’t stick.

Then heat the bagel dough, which you’ll know as a crust, in the oven until it’s soft and firm.

Next, place the dough in a shallow baking dish.

Spread the dough evenly over the bagels.

If the bagles are too big, place them on the top of the baking dish and spread them out, but don’t crush them.

This is important to make sure they are evenly coated.

Next make a few more rounds of dough.

Keep making rounds until you’ve reached a dough size of at least four.

Repeat this process until the dough is doubled in size.

Next add a few teaspoons of salt and pepper.

Make sure you stir well to keep the salt in the dough.

Add a few tablespoons of flour to the bowl to get a smooth and even texture.

Cover the dough with a kitchen towel and set aside.

You’re now ready to bake the bagELS!

To prepare the dough for baking, preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).

To make a deep, dark brown crust, place a shallow dish with a rim and a baking sheet in the center of the oven.

Put the oven rack in the middle of the dish and place a large, shallow plate over the oven and pour a bit of water into the baking sheet.

If your oven has a cooling rack, you should be able to easily reach the water.

Place the baking tray in the freezer for at least 30 minutes, then place it back in the refrigerator to let the crust set up.

To bake the bags, place it on a rack in a deep pan and bake for about 20 minutes, stirring occasionally.

This takes about 10 minutes.

If there’s a little bit of moisture on the bottom of the pan, bake for another 15 minutes.

After baking, let the bagEL rise for about 10 more minutes.

Place it on paper towels to drain off excess moisture.

Then place the bagLES onto the cooling rack.

This time, you want the dough to be very thin.

It shouldn’t be nearly as thick as the crust.

Then let the dough rise in a small bowl until it reaches the desired thickness.

Place a piece of parchment paper on the baking rack and use a spatula to press down the dough onto the parchment.

Repeat until you have a smooth, crisp crust.

After the bagLE is cooked through, take it out of the bowl and let it rest in the fridge for about 30 minutes before cutting into small pieces.

To serve, slice up the bagLETs into 1/2-inch slices and place them in a plate.

Then sprinkle with salt and some pepper.

Serve immediately.


Make the dough: Mix the wheat flour with water.

Mix it with your hands until the mixture resembles coarse sand.

Set aside.

Then start to mix in the brown rice flours.

Beat in a few sugar cubes, lemon juice, and a few salt cubes.

Add in the rice flour mixture until everything is well mixed.

Mix the rest of the ingredients into the bowl of the mixer.

Mix on low speed for 1 minute or until the flour forms a sticky dough.

Use your hands to gently mix the dough into the mixture.

It should become quite sticky.

It’ll be nice and lumpy.

This should take about 10-15 minutes.

Once it’s nice and sticky, divide the dough between two baking sheets, cover them with a plastic wrap and let the bags rise for another 30 minutes.

Bake for 15-20 minutes, or until golden brown on top and a toothpick inserted in the centre comes out clean.

To eat, dip each bagEL in a teaspoon of

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