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
Method
More from the Vault
Homemade Snickers Bar
I love Snickers bars, and I had no idea how easy it is to make them from scratch! No complicated steps, barely…
French Brioche
Brioche is one of the richest doughs I’ve ever made, yet fluffy like a cloud. Unlike the common assumption, th…
Vodka Pasta
Vodka pasta is one of those delicious dishes which is faaar greater than the sum of its parts. This is a tough…
One Pot Shawarma Rice
This a super easy one pot dish inspired by one of my favorite foods on Earth. I marinate my chicken thighs in…
Flour Tortillas
What's up, tortilla lovers! If you're a fan of Mexican food (and who isn't?), you know that nothing beats the…
Sheetpan Chicken Kefta
You guys went bonkers for my sheetpan kefta recipe, so I went ahead and developed a lighter version with chick…
Babish's Ultimate Chicken Parm
A couple of subtle but noticeable changes to the orthodoxy of chicken parm make this a luxurious and addiction…
Chicken Parmesan
Today on basics, we are making chicken parmesan!