I've always been a sucker for a good breakfast sandwich, but sometimes the same old bread or bagel base feels, well, boring.

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

One of my favorite types of pastries from childhood is bagels. Of course, the best bagels are those prepared by the caring hands of a loved one, not those bought in a store. Food blogger Yuliia ...

Whether you've been able to get your hands on a fresh batch or have a dozen stashed in your freezer, we have a few ideas to ...

Try this twist on the classic banh mi Vietnamese sandwich for brunch, with lightly toasted, chewy bagels. Choose good-quality, pre-pressed tofu and pan-fry it until golden, then simply allow the ...

The age-old debate continues. Credit...Photographs by Heather Willensky For The New York Times Supported by By Becky Hughes Becky Hughes ate more than 70 bagels from 36 shops to report this article.

Over the past year, DeTeso said they’ve honed in on their bagel recipe, making what they call “Vermont-style” bagels. Their bagels are sourdough-based and almost all of the ingredients are ...