One thing you should know about me is that on occasion, I find peace and creativity in the kitchen. On the weekends, I love to unwind with adventurous new recipes. Meet my challenge: homemade soft and chewy bagels to rival those in my current NJ. There’s nothing more comforting than a good carb, am I right? Scroll down for the full recipe and salivating photos …

These were amazing hot out of the oven, and will be finding their way into my belly all this week.

Here’s the recipe courtesy of A Beautiful Mess:

Bagels, makes 8

1 1/4 cup warm water
1 1/2 tablespoon sugar
2 teaspoons (one package) active dry yeast
3 1/2 cups bread flour
1 1/2 teaspoons salt
1 egg

In a bowl, combine the water and sugar and stir to dissolve. Pour in the yeast and allow this to sit for 6-8 minutes. In a larger bowl, whisk together the flour and 1 1/2 teaspoon salt.

Once the yeast mixture has had time to activate, pour it in to the flour mixture and stir until a crumbly dough forms. Turn out onto a floured surface and knead for 6-7 minutes until the dough begins to become elastic-like. You can also do this in a stand mixer with a dough hook attachment.

Place the dough in a lightly oiled bowl, cover and allow to rise in a warm place for 1 hour.

Turn the dough out onto a lightly floured surface and divide into eight equal pieces.

Shape into a ball and press your finger through to form the center hole.

Once you have shaped all the bagels, allow them to rest for 10 minutes or so. Now place them into a pot of boiling water. They should float. Let them cook for 45 seconds to 1 minute on each side, then remove to your prepared baking sheet.

Once transferred to your baking sheet, mix 1 egg and 1 tsp water together, and brush this mixture over the dough. Sprinkle on whatever seasonings you want (I used oregano and onion salt)

Bake at 425 degree for 20 minutes. Serve warm with cream cheese, eggs, or whatever the heart desires!

I hope these make you as happy as they made me! xo