Bagels - chalk it up to one of those things I normally wouldn't make, since they're so easy to buy, but had to attempt at least once in my lifetime. I turned to Cook's Illustrated'sBaking Book for the recipe and had really fantastic results.
The ingredients are few and the process is simple but you will need to plan ahead as the dough needs to proof at least 12 hours in the fridge. Also, a stand mixer is an absolute necessity for this recipe since the dough is much stiffer and drier than normal breads.
I admit that I don't see myself making bagels often, but if I'm ever hundreds of miles away from the nearest Noah's I've got it covered.