New York Everything Bagel

I really love bagels. It’s hard for me to decide what is my favourite bagel but NY everything is one of them for sure. Beautiful crisp crust with a chewy crumb, coated with everything seasoning. Damn it’s a good topping. Here I made the everything mix myself from onions and garlic @zikkitikki dried a few months ago. Bagels are easy and quick to make so there is no reason why don’t you make it for your lovers this weekend.


For the bagel-

500 gr white flour

300 gr warm water

10 gr dry yeast

10 gr salt

30 gr barley malt

For the seasoning-

50 gr poppy seeds

50 gr sesame seeds

50 gr black sesame seeds

50 gr dried onions

50 gr dried garlic

For the boiling water-

3 L water

3 tablespoon of barley malt

1 tablespoon baking soda

Preparation steps:

- In a bowl mix water, yeast and the malt. The malt gives the bagels their distinctive flavour. Stir well and let it sit for 10 min.

- Add the flour. Work in the bowl until all incorporated, then knead the dough out of the bowl on a working surface for 3 min.

- Add the salt. Keep kneading for additional 8 min (Total kneading 12 min).

- Round the dough and let it rest until doubled in size, covered with a towel.

- Punch the dough.

- Divide to 100 gr pieces. Rounds each piece to a ball shape. Cover and let it rest for 10 min.

- Open each ball to a strand (like challah) and close the edges on each other in your hand. Sealing it properly.

- Let the bagels to rest on a greased baking sheet for 25 min. Preheat the oven to 425F or 220C.

- Bring water to boil, add the additional malt and baking powder.

- Lower the heat to medium.

- Cook the bagels (one layer!) for 1 min each side.

- Take the bagels out and cover them with the everything seasoning.

- Bake quickly after seasoning for 25 min.

- Let them cool.

- Open them and fill with cream cheese, cured salmon, red onions, capers, dill and take a bite.

- What a wonderful bagel. YOOOO.


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