New York Bagles

What

• 500g bread flour
• 1 ½ tsp salt
• 1 tbsp sugar
• 2 ¼ tsp (1 packet) active dry yeast
• 300ml warm water

• 2 liters water
• 2 tbsp honey

• Sesame seeds
• Poppy seeds

• Filadelphia cheese with chopped chives
• Cucumbre
• Salmon
• Red onion
• Dill
• Capers
• Roe
• Lemon

Prepare the dough

1. In a small bowl, dissolve the yeast in warm water. Let it si for 5-10 minutes until it becomes foamy.
   


2. In a large mixing bowl, combine flour, salt, and sugar. Add the yeast mixture and mix until a dough forms.
   
   
3. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. 
   
   
4. Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise for 1-1.5 hours, or until doubled in size.

Shape the bagels

1. Punch down the risen dough and divide it into 8 equal pieces.
   
   
2. Shape each piece into a ball, then poke a hole in the center with your finger. Stretch the hole to about 5 cm in diameter, as it will shrink during boiling and baking.

Boil the bagels

1. Preheat your oven to 220°C and line a baking sheet with parchment paper.
   
   
2. Bring the water to a gentle boil in a large pot. Add honey.
   
   
3. Gently drop 2-3 bagels into the boiling water. Boil for 1 minute on each side. This step gives the bagels their chewy texture. Remove with a slotted spoon and place them on the prepared baking sheet.
   
   

Top and bake

1. Sprinkle toppings onto the wet bagels.
   
   
2. Bake in the preheated oven for 20-25 minutes, or until golden brown.

Cool and serve

1. Let the bagels cool on a wire rack before slicing and serving. 
   
   
2. Top with, filadelphia cheese with chopped chives, cucumbre, salmon red onion, dill, capers, roe and lemon.

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