This week, we've got yet another recipe for the students out there.
Like last week's soup, this isn't a fast recipe; that being said, the labor required is minimal, and the end results are truly fantastic.
Bagels are a staple of the student diet -- smeared with peanut butter and filled with banana slices, they're the perfect snack; piled high and broiled with cheese, they make an open-faced sandwich like no other. And on the weekends? A couple slices of lox, a schmear of Neufchatel, some ringlets of red onion, a little tomato, some capers...are you getting the idea?
Indeed, few foods are consumed by students more often, which makes the sad state of most bagels truly unfortunate. If you're going to eat lots of something, shouldn't it at least be good?
To that end then, this week, we're showing you how to make bagels -- easy, versatile, and better than any of the anemic specimens you'll find hanging around your local grocery store. Let's get to it.
