These scratch-made bagels will be the hit of any brunch. Loaded with olives, dijon mustard, and garlic, they pair perfectly with rich cream cheese and smoked salmon or roasted vegetables.

Makes 4 bagels

Instructions:

1. Using an electric mixer with the dough hook attachment, gently stir yeast, flour, and water, forming a sticky starter dough. Keep the starter dough in the mixing bowl, and cover with a damp cloth. Let sit on the counter, at room temperature, for 2 hours.
2. Using the same bowl containing the starter dough and dough hook, stir in yeast, flour, honey, olives, dijon, and garlic. Once dough forms into a tacky (not wet or sticky) ball, knead on a well floured counter for 6 minutes. The dough should be elastic.
3. Portion the dough into 4 ounce pieces for large bagels or 2 ounce pieces for smaller bagels. Roll the portioned pieces into a ball, cover with a damp cloth, and let sit, at room temperature, for 2 hours.
4. Uncover the rolls. Poke a hole in the center of each bagel, using your thumb to gently stretch.
5. Place the formed bagels, 2 inches apart, onto a slightly oiled (pan release spray works well) parchment lined cookie sheet. Oil the tops of the bagels and cover with plastic wrap. Refrigerate overnight.
6. Preheat oven to 500°F. Bring a large pot of water to a boil and dissolve baking soda. Remove the bagels from the refrigerator. Gently drop the bagels into the boiling water, making sure not to overcrowd the pot. Boil for 1 minute on each side for fluffy bagels or 2 minutes on each side for chewier bagels. Remove bagels from the pot using a slotted spoon.
7. Return the bagels to the cookie sheet and bake in the oven for 5 minutes on the center rack.
8. Reduce the oven temperature to 450°F and bake for another 5 minutes, or until bagels are a light golden brown.
9. Place bagels on a wire rack to cool for 30 minutes before toasting and serving.

Tips: Store bagels in a large zipper bag to keep them fresh, about 3 days or store in the freezer for a maximum of 3 months.