Bagels from New York Cult Recipes: 130 Recipes for the City's Most Iconic Food (page 72) by Marc Grossman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Hot oatmeal

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute simple syrup for malt syrup. Allow dough to rise for 1 hour.

  • juleswilkes on March 16, 2026

    I used this recipe plus a few different instructions from Nigella (How to be a domestic goddess p304) by doing a 1 hour bulk proof before shaping. Did a 10 min hand knead and a further 10 mins in the food mixer. A very dry mix and hard work (it is supposed to be like this). Aside from the hard kneading, relatively straightforward and fun to make. I did also do an overnight fridge proof after shaping as this was more convenient re timings. Only cooked 5 and froze the remaining 5 pre cooked so hopefully they will cook as good. Used everything seasoning. Might mix the toppings up in future as everything seasoning was very savory (garlic and onion)

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.