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sesame-bagel

As a New Yorker and a baker, you just gotta know how to make a damn good bagel. Bagels are quick to make and need to be eaten as fresh as possible, making homemade ones the best option. What I love about making bagels at home is that you can adjust it to your own schedule. Prepare the dough and shape them the night before, place them in the fridge, and when you’re ready to eat the next day, simply boil them directly from the fridge and bake! A great New York bagel is defined by a crispy crust and a chewy crumb. The best way to eat it is with a schmear—either spread or dipped. I made these bagels with my baker friend Kim, and we coated them with my favorite toppings: sesame seeds (both black and white) and salt. There’s a reason it’s a weekend tradition in New York to get a bagel—let's make it a tradition to make them, too!

Ingredients