NY Bagel recipe, New York classic bagel recipe, onions bagel, garlic, sesame seeds bagels recipes.

In a pot, add water and a spoon of brown sugar.

Add five spoons of sesame seeds, one spoon of sea salt, one spoon of poppy seeds, and one spoon of garlic powder for later use.

In a clean bowl, combine half of the dried yeast and one third of the flour.

Pour in all of the water and mix well.

Knead the mixture and let it sit overnight on the kitchen counter to ferment.

The next day, add the remaining flour, dried yeast, and 150 milliliters of water to the fermented mixture.

Add the salt and mix until the dough is ready.

Shape the dough into a long cylinder and cut it into eight equal pieces.

Shape each piece into a long spaghetti-like form, tucking the sides in to form bagels.

Let the bagels puff up for about an hour.

Slice two onions thinly and add them to a pan with a spoon of brown sugar and a drizzle of Greek olive oil to caramelize.

Cover the pan and let the onions caramelize slowly.

After an hour and a half of letting the dough rise, carefully place the bagels into boiling water for half a minute.

Remove the bagels from the water and dip them into the sesame mix.

Preheat the oven and place the bagels upside down to bake for eight minutes.

Flip the bagels right side up to prevent the toppings from burning and bake for an additional 20 minutes at 180 degrees Celsius.

Once baked, remove the bagels from the oven and let them cool.

Spread a layer of cream cheese on the bagels and top with freshly cut cucumber and a few slices of tomatoes and fresh lemon.

On a second bagel, add fresh dill, eggs, black pepper, and salt.

Equipment Needed

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