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12 hr 0 min
12 hr 0 min
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Yo Gingis, get ready to indulge in a breakfast tradition that screams “New York” louder than the honking taxis and bustling streets. We’re talking about the iconic New York bagel with everything topping! This is our go-to casual breakfast that never fails to satisfy our cravings. From the moment you sink your teeth into that perfectly chewy, golden exterior, you’ll be transported to bagel heaven. Picture this: a fresh-out-of-the-oven bagel, lovingly hand-rolled and boiled to perfection, boasting a delightfully crisp crust and a fluffy interior that’s just begging to be devoured. And then comes the star of the show – the everything topping. A symphony of flavors awaits, with poppy seeds, sesame seeds, onion flakes, garlic, and a touch of salt, all coming together in glorious harmony. Whether you’re a true New Yorker or just a bagel enthusiast, this recipe captures the essence of the Big Apple’s bagel culture. It’s a breakfast experience that fuels our mornings, reminding us of the vibrant energy and diverse flavors that define this city we call home. So, let’s roll up our sleeves, fire up the oven, and embark on a breakfast journey that’s as authentic as it gets. Here’s to mornings filled with warm, fresh New York bagels with everything topping!
Scale
Stand mixer
Dough hook
Bowl
Towel
Pot
Baking tray
Parchment paper
Skimmer
The night before you want to start working on your dough, prepare the biga. Simply mix together water, flour, and a tiny pinch of yeast and give it a quick mix. You don’t need to knead the dough; just simply bring it together. Cover with a lid or plastic wrap and leave in room temperature overnight.
The morning after- In a stand mixer bowl, add water, dates honey, the biga, yeast, bread flour, and salt.
Set the stand mixer on the lowest speed and knead for 5 minutes. After 5 min, speed up the mixer one notch up and mix for another 7 min until you get a smooth, elastic dough.
Round the dough into a tight bowl and place in an oiled bowl, covered with a towel, until doubled in size.
Once the dough has doubled in size, divide it into 90-100 gr pieces.
Round each piece into a tight ball, and set aside, covered with a towel, for about 15 min.
Shaping the bagels- Flip the dough ball upside down, flatten it to a disc shape, roll it on itself, then open to a strand.
Wrap the strand around the palm of your hand, pinch to close the edges together, and roll on the working surface to seal it properly.
Set on a lightly oiled tray, covered with a plastic wrap, and place in the fridge for at least 2 hours. You can keep it in the fridge for up to 24 hours until the moment you wanna bake.
Once you want to bake, preheat the oven to 425°F or 220°C, bring water to a boil in a big pot, and add the everything seasoning in a wide bowl.
To the boiling water, add the dates honey, and the baking soda.
Transfer the cold bagels gently from the baking tray to the boiling water. Boil 2-3 bagels at a time, 1-2 min. on each side.
Transfer the bagels to the everything seasoning bowl and toss to coat the bagels with the seasoning on all sides.
Transfer the bagels to a baking tray with parchment paper and bake for 20-25 minutes or until the interior reaches a temperature of 190°F or 90°C.
Let it cool for 5 minutes, then you can cut it open and fill it up with all the goodies.
YASSS!
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