Bagels

My friends often make fun of me for how I pronounce the word "bagel".

These New York-style bagels were made entirely with whole wheat flour (most recipes I saw called for a 60/40 white flour to whole wheat flour ratio), with some fresh chopped rosemary mixed in and covered with grated cheddar cheese on top. This was my second batch of bagels in the same day; I had also made cinnamon raisin bagels which had a deliciously crunchy crust, and a soft yet chewy inside.