In this post, I’ll be introducing you to NYC blogger, Mireille Roc of The Schizo Chef blog, who is kindly sharing her New York bagels recipe with us. Mireille will share an insight into her blogging career and highlights to date. We will then take a look at some of the most commonly asked questions surrounding New York bagels, before finally moving on to feature Mireille’s New York bagels recipe. Enjoy!
I still remember the first time I tried an authentic New York bagel – and I don’t mean the brand you can buy in UK supermarkets. It was my first trip outside the UK and I was visiting New York for a few days with my sixth form college. We stayed at The Manhattan Hotel on Times Square and most mornings, we’d the bagel shop nearby and treat ourselves to a tasty breakfast bagel packed with all kinds of fillings. My favourite was salmon with cream cheese.
Freshly made New York bagels are incomparable. They have an appealing golden tint and a slightly crispy surface, encasing soft, pillowy bread within. So, when fellow blogger, Mireille offered to share her New York bagels recipe for my Eat Like a Local guest post series, how could I possibly say no?
Before we feast our eyes upon Mireille’s authentic recipe for New York bagels, let’s get to know a little more about her and her blog.
Mireille Roc
Tell us a bit about yourself.
Hi, my name is Mireille and I write a food and travel blog called The Schizo Chef, where I explore traditional recipes and travel around the world. I come from a very diverse family background and I supposed that is what got me interested in exploring different cuisines and cultures, as I was exposed to them from a very young age.
I’m a classically trained chef and work as a freelance chef and chef instructor in NYC, mostly teaching cooking classes to kids.
When did you begin blogging, and why did you decide to start a blog?
I started blogging in 2007, mostly as a way to promote my freelance work. Back then, blogging was not the business that it is now and who knew it would evolve into this great business that has also allowed me to form friendships around the world, from California to India. My blog has gone through a few rebirths along the way to finally represent my passions of food, travel and cultural exploration.
What’s the best experience you’ve had as a blogger?
The best experience I have had as a blogger was when I went to India. I finally got to meet some blogger friends who belong to the same WhatsApp group as me. It was so nice to finally put a face to their respective blogs and WhatsApp conversations. They were such gracious hosts, one of them inviting me to stay with here. It was so nice to have a home experience in India, instead of having to stay at some stuffy hotel. Blogging is wonderful for the wonderful friends I have gained in the process.
What advice would you give to new bloggers who are just starting out?
People who are just starting out as bloggers now are so lucky, in so many ways. When I started, the amount of information that is available now wasn’t there. The industry was mostly hobby bloggers. The advice I would give is to take advantage of it and do your research. A Google search will give you the information you need, from branding and marketing, to technology and how to generate an income from blogging. Treat it like a business from day 1 and you will be on the road to success.
Don’t expect an overnight success either; while some bloggers get lucky with a viral post early on, for most it is a slow and steady crawl.
New York Bagels FAQ
What’s the difference between New York bagels and Montreal bagels?
Traditionally, New York bagels are typically softer, chewier and doughier than their Montreal counterparts, which are much smaller, denser and have a bigger hole.
Although both kinds of bagel are boiled in water prior to baking to make for a crisp golden crust, the type of water used in each represents a crucial distinction between New York and Montreal bagels. In the case of Montreal bagels, the water is infused with honey and the bagels are baked in a wood-burning oven to encourage them to crisp up even more.
How long do New York Bagels last?
Freshly made New York bagels will keep for up to three days in a plastic bag or airtight container. You can also place them into a freezer bag and freeze them for up to three months.
Should I refrigerate bagels?
While you might think keeping your bagels in the fridge will help them to stay fresh, in fact, this could actually cause them to go stale sooner than normal. The best way to store your New York bagels is in a plastic bag or airtight container in a cool, dry place or in the freezer.
Do you have to toast New York bagels?
No, New York Bagels don’t necessarily need to be toasted. It all depends on what kind of filling you’re having with your bagel. For example, if like me, you’re a sucker for a salmon and cream cheese, it’s unlikely you’ll need to toast your bagel. However, if you’re opting for a buttered bagel, it’s going to taste a hello of a lot better once it’s warmed up and the butter soaks into the bread.
Which fillings work best in New York bagels?
Don’t be afraid to get creative when it comes to filling your bagels. Popular savoury New York bagel filling choices include smoked salmon and cream cheese, peanut butter and jelly (jam), while sweet bagel fillings can include the likes of Nutella, Marshmallow Fluff or cinnamon and sugar. If you’re looking for some inspiration on meat-free bagel fillings, take a look at this recipe for the ultimate vegan bagel topping.
New York Bagels recipe
New York bagels
Equipment
- Water bath
Ingredients
- 16 g sugar
- 7 g instant yeast
- 355 ml warm water 46C
- 510-80 g bread flour
- 42 ml barley malt syrup
- 8.5 g salt
- 1 egg
Water bath ingredients
- 2 litres water
- 30 ml baking soda
- 75 ml barley malt syrup
Optional toppings
- poppy seeds
- sesame seeds
- Asiago cheese
- 'Everything' spice mix: (poppy seeds, sesame seeds, onion powder, garlic powder)
Instructions
- In a shallow bowl, combine water and sugar. Sprinkle yeast on top and leave for 5-10 minutes, until foamy.
- In the bowl of an electric mixer with a dough hook attachment, combine 510g flour, salt and barley malt syrup and whizz for a few seconds in the mixer.
- Add yeast and water. Knead for 10 minutes, until the dough is elastic, adding additional flour as needed.
- Knead for a few more minutes by hand to yield a smooth dough.
- Place in a lightly greased bowl and cover with cling film sprayed with non-stick spray or brushed with a little olive oil.
- Cover with a kitchen towel and leave to rise in a warm place until doubled in size – 1 – 1½ hours. Meanwhile, preheat the oven to 220C.
- Transfer dough to a lightly floured work surface and divide into eight equal portions, each weighing approximately 115g.
- Roll each portion into smooth balls and using your fingers, stretch a hole in the centre of each ball of dough.
- Place on a baking sheet, cover with a damp towel and leave to rest for 15 minutes.
For the water bath
- Heat a large pot with the water. After a few minutes, add the baking soda and barley malt syrup. Bring to the boil.
- Lower the heat to a simmer and add the bagels.
- Cook the bagels for 45 seconds, then flip and cook for a further 45 seconds.
- Line a baking tray with parchment paper and spray with non-stick spray. Place the boiled bagels onto the baking tray.
- Make an egg wash by beating the egg with 1 tbsp water and brush the top of the bagels with the egg wash.
- Add toppings as desired.
- Bake the bagels for 20-25 minutes, until golden brown and crusty.
Notes
- Taste – the smoky sweetness is the flavour that was always lacking when I tried bagels in other cities.
- Enzymes – there are enzymes in the barley malt syrup which help in the proofing process. This leads to fat, thick bagels.
- Colour – the malt syrup in the boiling process creates a dark crust that is a signature element of the New York bagel.
Nutrition
What are your favourite bagel fillings? Share your ideas in the comment box below.
Make sure you pin this recipe for future reference!
Don’t miss out on the other recipes in my Eat Like a Local guest post series:
- Slow-cooker Brunswick Stew
- Puerto Rican Empanadas
- Eggplant Walnut Wraps – Georgiaw
- Carrot Chutney – India
- Masala Chai Tea – India
- Carbonnade à la Flamande/Stoofvlees – Belgium
- Chokladbollar – Sweden
- Kladdkaka – Sweden
- Welsh Mussels and Whiskey – Wales
- Apfelstrudel – Austria
- Mimosa Salad – Russia
- Yellow Split Pea Soup – Norway
- Lechon Asado (Roast Pork Leg) – Cuba
- Cheese Fondue – Switzerland
My husband loves bagels and he really can’t over these New York Bagels!
Aww, I’m glad he liked the recipe. Do let me know what he thinks of them if you decide to bake them yourself at home.
Thank you for the opportunity to present one of the treasures from my home town!
Thank you once again for sharing your NYC bagel recipe. I’m hungry just reading this.
So great to find out more about Mireille! Now I’m craving that perfect NY bagel! ha ha!
Haha, OMG me too, we don’t get bagels that look anything like this in the UK!
OMG I adore New York bagels, I grew up there! I’m going to get on this recipe this weekend, yum!
That’s good to hear. I’d love to know how it goes if you do end up making them 🙂
I LOVE New York bagels and this recipe is perfect. Thank you!!
Glad you think so 🙂 I love this recipe as well.
Since I’m on the opposite coast I LOVE having this recipe to make New York bagels at home!
Aww, that’s lovely to hear.
Wow, I never knew that New York Bagels had such a long shelf life. I have been to NYC and eaten out of one of the Jewish delis – a delish experience I remember to this day, though it was over 20 years ago!
I can only imagine how enjoyable that must’ve been; I need to make another trip to New York ASAP!
You cannot beat a delicious, freshly made bagel! I’m loving this series!
Aww glad you’re enjoying the series 🙂 I love it too!
I’ll never forget my first bite of a New York bagel. It was unforgettable and I hope to get back soon to have another.
I need to go back to New York at some point as I’d appreciate the food scene even more now I’m older.
I love bagels but never thought to make them myself. I’m from Philadelphia too, so always looking for a good NY bagel
Me neither, but then when I remember how good New York bagels are, it really makes me wonder why! I’m cutting down on carbs at the moment but I’m itching to try out this recipe.
Imagine making NY bagels in the comfort of your own home, I will definitely have to try this! Also, I love this guest post series, always a pleasure to read (and to be in!! thank you!)
Aww thanks Stine Mari 🙂 I still love running this series too, it’s enabled me to find so many lovely new recipes and connect with new bloggers.
New York bagels are basically one of the best foods ever invented. I’m craving them now and can’t wait to try this recipe out.
Haha – I’m not going to argue with that! They can be delicious.
Oh my! these bagels look insane! I always I said I’d give bagels a go at home but I was affraid that they won’t turn okay. I now, seeing this recipe, I really must try.
That’s great to hear, please let me know how you get on if you do decide to try this recipe out 🙂
Great to hear from Mirelle on this. Those bagels look lovely. I tried to make them once and they turned out ok but were quite difficult!
I’ve never tried making bagels before but this recipe is so inviting, I may have to try it out!
I had no idea that New York Bagels were so different from Montreal bagels, but am totally in the camp that bagels must be boiled! So much good information here from a seasoned pro!
I didn’t know much about the differences between the two either!
WOW! I didn’t know that refrigerating bagels would cause them to go stale sooner than normal. Good to know, thank you. There are NO bagels where I live… like at all. I am visiting home (New York) next year and will TOTALLY have a New York bagel – nothing like it.
Yes, I wasn’t aware of that either – interesting! I bet you can’t wait – I’m jealous!
I have sadly never been to New York or eaten NY bagels but both are on my bucket list! In the meantime, I would love to try making these bagels at home myself! Thanks for sharing!
I have only been once but I’d love to go back. Like you, I’ll enjoy making these bagels in the meantime 🙂
New York bagels are an experience of their own. And it is simply amazing how great this recipe is. Can’t wait to try it on my own now!
They sure are. I haven’t been to NYC since I was 16 so as you can imagine, I am yearning for one of these bagels!
This is an amazing recipe! I love a good bagel smothered with lots of cream cheese, and this recipe hits the spot. Thanks to you and Mireille for sharing!
I’m the same; cream cheese and bagels are made to go together!
The color on those bagels looks incredible! I love bagels in the morning with a healthy and hearty spread of veggie cream cheese, and maybe a little smoked salmon. Looks delicious!
I think they look irresistible too! I love smoked salmon and cream cheese on a bagel.
Honestly, I haven’t tasted Bagel. Thank you for this authentic recipe for us to try. Looks great.
Wow, that really surprises me. I love bagels.
I have made this recipe three times now and it hasn’t worked out once – please help! The first time was the best but I left dough in the fridge overnight to rise. The problem I am having is that when I put them in the oven they don’t rise – they just stay flattish after baking. Any suggestions?
Hello Meredith,
Thanks for your comment! Sorry to hear the recipe hasn’t been working out for you. This recipe was actually contributed by another blogger as part of my Eat Like a Local guest post series, so you’ll need to get in touch with her. Here is a link to the contact form on her blog: https://www.theschizochef.com/contact-me/ Hope this helps!
Kacie