New York-Style Everything Bagels

Makes 8 bagels

For the Bagels:

2 teaspoons dry active yeast
1 ½ tablespoons white sugar
1 1/3 cups lukewarm water
3 ½ cups (500g) bread flour plus more for kneading
1 ½ teaspoons salt

For the topping:

1 egg, lightly beaten
½ cup poppyseeds
½ cup sesame seeds
¼ cup dehydrated onion
1 Tbsp kosher salt


In ½ cup of the warm water, pour in the sugar and yeast and let it sit for five minutes. Mix the flour and salt in a large bowl.

Make a well in the middle and pour in the yeast and sugar mixture. Pour the remaining warm water into the well. Mix the dough together with your hands until it forms a ball, then turn it out onto a floured countertop. Knead the dough for about 10 minutes until it is smooth and elastic. The dough will be a little on the firm side.

Lightly brush a large bowl with a little oil and turn the dough in it to coat. Cover the bowl with a damp dish towel and let rise in a warm place for 1 hour, until the dough has almost doubled in size. Punch the dough down, and let it rest for another 10 minutes.

In a medium bowl, mix together the seeds, salt and pepper for the topping.

Divide the dough into 8 pieces (You can use a scale to be extra precise, but it’s not necessary). Shape each piece into a round and roll into a ball on the countertop. Repeat with 7 other dough rounds.

Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a parchment-lined baking sheet. Repeat the same step with the remaining dough.

After shaping the dough rounds and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF and bring a large pot of water to a boil.

Reduce the heat to a simmer, then use a slotted spoon or skimmer to lower the bagels into the water 2 or 3 at a time. Let the bagels float to the top of the pot, then cook on each side for 1 minute., and them flip them over to simmer for another minute. Remove the bagels with a slotted spoon, transfer back to the baking sheet and repeat with remaining bagels. 11. Once all the bagels have been par-boiled and allowed to cool slightly, brush them with egg and then dip them egg-side down into the seed topping mixture. Place the bagels back on the baking sheet and bake for 20 minutes, until golden brown. Serve warm with herb and garlic cream cheese.

Herb and Garlic Cream Cheese

Makes 1 ½ cups

1 cup cream cheese
1 tsp minced garlic
1 tsp cracked pepper
1 Tbsp fresh chopped parsley
1 Tbsp fresh chopped dill
1 Tbsp lemon juice



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