As I mentioned in last week’s column, I bake bagels in full-dozen batches even for our two-person household because they keep well. If the final few verge on stale, another pass through the oven ...

Finally, sprinkle on your favorite bagel toppings (coarse salt, poppy seeds, onion flakes, or everything seasoning) and bake ...

If you’re from the East Coast, you know that bagels can be a pretty delicate subject. In the Northeast, there’s a particularly fierce rivalry between bagels made in New York and those from New Jersey.