NY Bagels

Since the day I got back from New York, I can't help but try to recreate some of the recipes of foods I tried there. My first breakfast I ever had in NYC was a chipotle bagel from Best Bagel Coffee . I instantly fell in love. This time I decided to try making a bagel myself. While searching for inspiration I came across "the history of a bagel". As it turns out, these Jewish buns were first invented in Cracow, Poland. They were originally boiled and then baked in the oven. Years later, Jewish Imigrants came to the United States and brought bagels to the streets of Manhattan. And that's how we know them as "NY bagels". Today I will show you a much easier and quicker version, that is as delicious.

Original bagels are topped with sesame and poppy seeds, and sometimes salt. But New York food is all about fusion and diversity. As my own twist I added black sesame seeds, which is a great source of magnesium and calcium.

The dough is really easy to make and hard to ruin. All you got to do is make sure your baking powder isn't expired! Otherwise your bagels won't grow.

Reminder! The holes you make will shrink in the oven. If you want them to be even more visible, make them bigger than these.

Ingredients:

(for 8 bagels)

- 500 g sour cream (or greek yoghurt)

-8 ounces wheat flour

-2 ounces rye flour (if you add too much of your rye flour, the bagels won't grow)

-4 tsp baking powder

-pinch of salt

-an egg

-sesame seeds

for instructions check out:

for more info about my trip to NY check out: