The Art Of The Making Of The Bagel

The cooking of the bagel is a mystical process. I have developed my own technique using a toaster oven, with settings of low, medium, and high. First, one must insert the bagel and cook once on medium. The bagel being GRIPPED with icy coldness, must be warmed AGAIN!!! (Assuming it was frozen it the first place – I only work with frozen bagels.) Next, after the bagel is done, you wait for about 10 - 20 minutes for the heat to melt the inside, and then to cool off a bit. After that, cook on low. When you take it out and saw it open, it should be soft warmish hot and the butter will melt on it so that it soaks it up and becomes delightful!

Only a non-educated-in-the-way-of-the-bagel person wouldn’t cook their bagel this way.