This wreath will wow at any brunch, weaving dough together to achieve an epic pull-apart round perfect for serving a crowd. Bagels are traditionally boiled to get their signature chewy exterior. In this recipe by cookbook author, Erin Jeanne McDowell, the wreath is brushed with water and baked at a slightly reduced temperature.
The combination yields a delightfully chewy eight-bagel wreath. You can use different toppings on each bagel so there’s a little something for everyone. You won’t want to miss this incredible recipe in our 2018 September/October Issue, here!
For a sneak peak of how Erin forms the epic shape, follow her photos below.