New York Bagels

Ingredients

Everything Bagel Seasoning

• 3 Tbsp (27g) sesame seeds
• 2 Tbsp (20g) poppy seeds
• 1 Tbsp (9g) onion flakes
• ½ Tbsp (4g) minced dried garlic
• 1 Tbsp (12g) flaky salt

Bagel Dough

• 1½ cups (360mL) water, heated to 90°F (32°C)
• 1 tsp (3g) instant yeast
• 2½ tsp (18g) barley malt syrup (or 1 Tbsp / 13g granulated sugar)
• 4 cups (600g) bread flour
• 1 Tbsp (16g) fine sea salt
• Fine cornmeal, for dusting

Boiling Bath

• 3 quarts (2.8L) water
• Large pinch of salt
• 1½ Tbsp (23mL) barley malt syrup
• ½ tsp (~1g) food-grade lye (optional — see notes)

To Serve

• 8 oz (227g) whipped cream cheese
• ½ red onion, very thinly sliced
• 3 oz (85g) capers, drained
• 2 large tomatoes, very thinly sliced
• 3–4 oz (85–113g) sliced nova lox
• 1 bunch fresh dill, fronds picked

Instructions

Everything Bagel Seasoning

1. Combine — Mix sesame seeds, poppy seeds, onion flakes, dried garlic, and flaky salt in a small bowl. Toss to combine. Set aside.

Bagels

1. Make the dough — Whisk yeast and barley malt syrup into the warm water until dissolved. In a separate large bowl, whisk bread flour and fine sea salt together. Pour the wet into the dry and mix by hand until a rough but cohesive dough forms with no dry bits. Add 1 Tbsp of water at a time if too dry and repeat until dough comes together.
2. Knead & rest — Turn dough out and knead for 3–5 minutes until smooth and passing the windowpane test (stretch a small piece — if you can see light through it without tearing, you’re good). Place in a greased bowl, cover with plastic wrap, and rest at room temperature for 30–45 minutes. Full doubling isn’t required.
3. Divide & shape — Divide dough into 8 pieces (~128g each). Spray a baking sheet with cooking spray and dust evenly with fine cornmeal. Choose a shaping method:

• Hand Roll — Roll into a 7” log, wrap one end around your knuckles, press the ends together, and roll the seam until fully adhered.
• Montreal Style — Roll into an 8” log, flatten one end, coil the other end into the center, and pull the flattened edges over to seal.
• Easy Method (untraditional) — Roll each piece into a smooth ball, rest covered for 10–15 min, then press a thumb hole through the center and stretch evenly to shape.

1. Cold proof — Place shaped bagels on the prepared sheet. Lightly spray tops with cooking spray and cover tightly with greased plastic wrap. Rest at room temp for 5–10 minutes to kickstart fermentation, then refrigerate overnight.
2. Prep for baking — Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper sprayed with cooking spray.
3. Boil — Combine water, salt, barley malt syrup, and optional lye in a 6–7 quart pot. Whisk and bring to a boil over medium-high heat. Wearing food-safe gloves, lower bagels in top-side down in batches. Boil 30 seconds, flip, boil 30 more seconds. Remove with a spider or slotted spoon and transfer to prepared baking sheets, 4 per tray.
4. Season — Immediately sprinkle generously with everything bagel seasoning while the surface is still tacky.
5. Bake — Bake 15–18 minutes until deep golden brown. Cool completely on a wire rack. Best eaten same day; store in an airtight container up to 4–5 days, or freeze for longer storage. Toast to revive.

To Serve

1. Assemble — Slice bagel in half and schmear both cut sides with whipped cream cheese. Season tomato slices with flaky salt and layer on the bottom half. Top with nova lox, red onion, dill, and capers. Crown and serve.

Notes

• Lye (optional) — Food-grade lye is used in pretzel-making for a crisp, burnished crust. It’s safe after baking but must be handled with gloves. It’s not mandatory, but delivers noticeably superior crust texture and appearance.
• Lye substitute — No lye? Use 1 tsp of baking soda in the boiling bath. Less dramatic, but it still adds some alkalinity for a better crust.
• Barley malt syrup — Available online or at homebrew stores. Granulated sugar works as a substitute in the dough; the flavor will differ slightly.
• Overnight proof — Don’t skip the cold retard. It develops flavor and makes the bagels easier to handle for boiling.
• Freezing — Slice bagels before freezing so you can pop them directly in the toaster.

Tags: #recipe #baking #bread #bagels #newyork #breakfast #brunch