Delicious: make-your-own (vegan) bagels

Continuing this week's breakfast theme: bagels. Oh, bagels. One of the things I miss about living in New York was that it gave me carte blanche to be snobby about bagels for the whole rest of my life. I mean, I've had decent bagels in some cities, but they are just not the same as the chewy, rich, dense, moist, delicious bagels that come from my hometown, the home of my heart and capital city of bagel deliciousness.

What do you do when you're a million miles from home and craving bagels? You are a smart, resourceful woman with many great skills and talents, and you can, by God, make your own. For real. Mihl, of Seitan is My Motor, has got a clear and precise recipe for you--multigrain bagels that can be made over the course of a long and lazy afternoon. They're vegan, they're cooked properly, they will be so good with so much cream cheese. Or butter. Or the vegan spread of your choice. Or all three, one after the other. Because oh, bagels.

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