When your husband's best buds are behind Brooklyn's newest (and most insanely delish) bagel sensation, Bread Brothers, you get to do lots of cool things like:

1. Indulge in the shop's massive hand-rolled pillows of ultra-doughy goodness whenever you want without feeling bad (supporting 'the cause' always trumps calories).
2. Go behind the scenes and learn how everyone's favorite carb comes to be.

Here's what I learned on my day–or night rather–in the kitchen.

If it's getting me to East Williamsburg...

it's gotta be pretty amazing.

The Bread Brothers flagship!

Dressed for the part...

Go gluten...

or go home.

Step 1

Mix a multi-generational recipe (flour, yeast, salt, and some top secret ingredients to perfect various flavors) for about 15 minutes.

Step 2

Slice dough and roll bagels into their famous shape.

Rolling is seriously an art.

Step 3

Put the rolled bagels in the fridge for 24-36 hours so yeast develops and flavors really sink in.

Step 4

Dunk bagels in boiling water. You know they're ready for the next stage when they float to the top.

Steps 5

Dip bagels in seeds, place on burlap-covered wood boards, and bake in the oven, flipping halfway through.

Step 6

ENJOY

And, enjoy some more.

Fancy a schmear?

A.K.A. "Jewish gelato"

according to Bread Brothers co-owner Jeremy Rosen.

Thanks for the amazing tour Jeremy!

I will most certainly be back...

Does that slideshow make you as in the mood for a bagel as it makes me?!?! Visit Bread Brothers original East Williamsburg location or its second shop at 810 Grand (between Humboldt and Bushwick). And Greenpoint, get ready... Word is you're next on the bagel train...