Classic new yorker bagel

The classic New Yorker bagel! A staple of the city that never sleeps. Here's a rundown of what makes a classic New Yorker bagel so special:

The Dough: A classic New Yorker bagel is made with a special type of dough that's been perfected over generations. The dough is a combination of yeast, flour, water, salt, and sometimes a touch of sugar. The dough is allowed to rise for several hours, giving the bagel its signature chewiness.

The Boil: Before being baked, the dough is boiled in water for a few minutes on each side. This step is crucial in giving the bagel its distinctive crust and chew. The boiling process helps to create a crispy exterior and a soft interior.

The Shape: Classic New Yorker bagels are hand-rolled and shaped into a distinctive ring shape. The dough is stretched and folded to create the characteristic hole in the center.

The Baking: The bagels are then baked in a brick oven or a specialized bagel oven at a very high temperature (around 500°F) for a short amount of time (around 10-15 minutes). This gives the bagel its crispy crust and golden brown color.

The Toppings: Classic New Yorker bagels are often topped with a simple schmear of cream cheese, butter, or lox (smoked salmon). Some bagel shops may also offer additional toppings like capers, red onion, or tomato.

The Texture: A classic New Yorker bagel has a distinctive texture that's both crispy and chewy. The crust is crispy and golden, while the interior is soft and slightly dense.

The Flavor: The flavor of a classic New Yorker bagel is often described as slightly sweet, with a hint of yeast and a subtle tang from the lye used in the boiling process.

Some popular classic New Yorker bagel shops include:

If you're looking to try a classic New Yorker bagel, be sure to visit one of these iconic shops or try making your own at home!