Garlic anyone? A deli that I used to frequent (until it went out of business) made bagels using fresh garlic. Holy cow! A garlic-lovers dream come true-- they were terrific sandwich bagels, with the tops covered in garlic like that. Any suggestions on how to do this? All that I can come up with is that the garlic may need to be sauteed first. Any suggestions will be welcomed; thanks for the great recipe! The consensus seems to be to mince it and sautee it in olive oil, then brush it on the bagel just before they are done, so that it only bakes about 5 minutes, so it doesn't scorch.Mary @ King Arthur Flour

• Reply