For several years in a row, I would never go a morning without a bagel. It was super picky about it being whole grain (not a white bagel) and if it was savory flavored, all the better. I have gone through the ‘everything bagel ‘ phase in my life and have decided that I like straight sesame seeds or plain on top the best. Herbs incorporated into the dough takes this bagel to the next level and I love it.

Here’s how to make them: