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American Recipes: New York bagels

3 bagels filled with cream cheese and smoked salmon



New York bagels to be served with cream cheese and smoked salmon.

Makes 10



  • 500 gr strong white flour
  • 1 sachet (7 gr) dry instant yeast
  • 2 teaspoons salt
  • 1 tablespoon honey
  • 275 ml warm water
  • 50 gr brown sugar
  • 2 litres boiling water
  • sesame seeds to decorate


Add the flour, yeast, salt and honey in a large bowl and add the warm water. Knead for about 5-10 minutes until the dough is
smooth and elastic.
Cover the dough with an oiled clingfilm or clean cloth and allow to rise in a warm area for about 45 minutes.
Take out of the bowl and place on to clean work surface. Divide the dough into 10 equal portions. Roll each piece into a smooth ball,
cover with a cloth and leave for 20 minutes.
Then shape your bagels. Push your thumbs through the centre to create a hole and manipulate until you have a hole that is roughly 5cm in diameter. Stretch the dough out slightly, so you have a good-sized bagel. Continue the same process with all ten bagels.
Turn the oven on to 200 C / 400 F.
In a large pan on a high heat, add the boiling water and brown sugar. Once the water is boiling again, add the bagels, two at a time.
Leave the bagels to boil for 1 minute on each side and then place on an oiled baking tray.
Once all of the bagels have been boiled, sprinkle each with sesame seeds and a little salt and press down slightly to the bagel so they stick.  Bake for 15 – 20 minutes and allow to cool slightly before eating.
For truly New York bagels, you must serve with cream cheese and smoked salmon.

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