Forget french toast: the ultimate brunch-hosting move is making homemade bagels. It may seem like a daunting task, but our friends at Seattle culinary school and food lab ChefSteps are here to help you nail it.
The secret to amazing bagels at home is in their yeasted, malty dough. Alternating between active and inactive preparation (mixing then rising, shaping then resting) means the dough has ample time to develop complex flavors. The finished product will be chewy on the outside, soft on the inside, and begging to be topped with cream cheese and lox.
For this weekend's brunch gathering, make the dough in advance and let is rest overnight. Only boiling and baking will be left to do in the morning, meaning your home will be full of fresh-bagel smell in no time and your friends will be completely floored.
Watch the video above, and head here for the full bagel recipe.
