I kind of have this whole mental list now of things that I’ve been dying to try. One of the things at the top of that list has been sourdough bagels. That's why I decided to make them for today because it's National Bagelfest Day!

If there’s one thing that Chilean culture is missing out on, it’s bagels. They really like their bread down there but, for the most part, they have somehow managed to overlook the miracle food that is a bagel. I’ve given up trying to figure out the reason for these things but I have to say this one really puzzles me.

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As you can see, we had a serious need for bagels for the past few years and I’ve been putting off making them like the loser I am because I keep forgetting to think ahead. You see, the best sourdough bagels are left to rise overnight. It helps to really develop that sour flavor, which is basically the whole idea behind a good sourdough. I finally got around to it though.

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Of course, you can’t really do bagels right without cream cheese, and once you go there you’ve just gotta finish it with some smoked salmon and capers, you know what I’m saying?

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This recipe makes 12 bagels but unless you’re having a bagel party I think it’s unlikely you’ll be eating them all topped with salmon and capers at once so I only included enough for half in the recipe. That still seems like a bit much but basically you can just use as much or as little as you like. It’s not rocket science.

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As always, the recipe is available upon request. The first request gets an upvote.

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D5300 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST. And by the way, my intro post did a huge $0.21