The urge to bake breakfast (instead of pouring it into a bowl) has been strong in the past couple weeks. It started with a big batch of a variation of Mark Bittman's granola. Next came the "best coffee cake you'll ever have," which did not live up to it's name but was damn good. This week, I'm trying my hand at bagels. I've been meaning to try making them at home for years now, and a recent article in The Oregonian led me to this blog and this bagel recipe. I'm excited to try high-protein/high-gluten flour. Seriously excited.