"January's most popular recipe was... Homemade Bagels! Fun. I love how ambitious you readers are, going to great lengths to level up brunch. It's worth it. I made these at home and they were the crustiest, chewiest bagels I've ever had. (Probably because they were the freshest bagels I've ever had.) I spoke with the recipe's creator, Test Kitchen editor Jesse Szewczyk, to get the scoop on his development process, and find out his go-to bagel order."
"NM: Why did you develop this recipe? JS: The easy answer is, we were surprised to find out there wasn't an existing bagel recipe on Bon Appétit. January is maybe the one month of the year we figured people might be down to try such a project. And our suspicions were right. The people of BA Bake Club killed it this month."
"NM: I love that this recipe lets you choose your own adventure with the toppings. What were some that you tried in testing? JS: I tried Tajín, but it didn't hold up well (it burnt), plus the acidity was a little weird. I also tried gochugaru and sugar, which was the perfect balance of sweet and spicy with a little crunch. NM: What was your favorite topping after all the tests? JS: Furikake fo"
Homemade bagels were the most popular recipe in January and produced a notably crusty, chewy texture when freshly made. Test Kitchen editor Jesse Szewczyk grew up in Illinois without bagel culture and first encountered bagels at Einstein Bros. Szewczyk developed the recipe because no bagel recipe existed on Bon Appétit and because January seemed suited to taking on the project. The recipe underwent about 15 tests plus cross-tests, recipe videos, and photoshoots. Szewczyk prefers a sesame bagel with cream cheese and lox, does not toast bagels, and favors Bagel World on Dekalb Ave. Topping tests included Tajín (which burnt), gochugaru and sugar (sweet-spicy balance), and furikake.
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