NY Style Bagels




Numero uno: blueberries ‘n cream cheese!


Number two, for you: fluffy maple butter.


Last but not least: cherry tomatoes, bacon & cream cheese!



You’ll need (makes 15)

(for the dough)

375g water

30g malt syrup or ‘kandijsiroop’ if you’re living in Belgium *

750g strong wheat flour (protein ratio > 11g per 100g)

5g instant yeast

2 tsp salt

2 tsp baking soda

150g sesame seeds or poppy seeds


(for the fluffy maple butter filling)

100g butter at room temperatue

30g maple syrup (or more/less, to taste)

(for the blueberries ‘n cream cheese filling)

200g cream cheese

50g icing sugar

100g blueberries


(for the cherry tomatoes, bacon & cream cheese filling)

a handful of cherry tomatoes, cut in half

100g bacon

200g cream cheese




Start by preparing the dough. Heat water in a large bowl until lukewarm. Stir in malt syrup (or kandijsiroop) and sprinkle yeast on top. Let it sit for ten minutes.

Add flour, stir shortly, then add salt and continue kneading the dough on a floured surface for fifteen minutes. Dough should have turned stretchy and elastic (even though it remains quite stiff). Place dough in a greased bowl, cover with plastic foil and let it rise for two hours in a warm place, or until doubled in volume.

Punch all the air out of the dough. Slice into fifteen equal pieces, each one should weigh about 70g. Roll each piece into a ball, making sure the seam is on the bottom. Prick your finger through the middle and swirl it around to get the typical bagel shape, as you can see on the GIF below.


Cover two baking sheets with parchment paper and arrange the bagels with a few inches of extra space on the sheet. Cover with plastic foil or a towel and let rise for another 24 hours in the fridge.


Preheat the oven to 220C/440F and cover two baking sheets with parchment paper. Fill a ramekin with water and put this on the lowest rack of the oven.

Fill a large cooking pot with water, add baking soda and bring to a boil.

Carefully poach bagels in the boiling water, making sure not to overcrowd the cooking pot. Poach for thirty seconds, then flip and poach for another thirty seconds. Drain on a wire rack.

Dip each bagel into sesame or poppy seeds. Bake for 7 minutes in the oven, then flip and bake for another 7 minutes, or until golden brown.

Next, make the filling. Here are some funky flavors:

  • fluffy maple butter: Beat butter in a large bowl until fluffy. Add maple syrup and keep beating for four more minutes.
  • blueberries ‘n cream cheese: Mix cream cheese & icing sugar.
  • cherry tomatoes, bacon & cream cheese: Bake the bacon in a frying pan until crispy. Serve bagels with cream cheese, bacon & tomatoes.

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