New York-Style Bagel
Everything Seasoning and Scallion Cream Cheese
Baker Oren Salomon of Starship Bagel | Lewisville, TX
Adapted by StarChefs | october 2024
INGREDIENTS
Bagel:
1.1 kilograms King Arthur Sir Lancelot high-gluten flour
44 grams granulated sugar
22 grams kosher salt
6 grams yeast
Everything Seasoning:
35 grams poppy seeds
30 grams sesame seeds
30 grams onion
25 grams garlic
10 grams pretzel coarse salt
Scallion Cream Cheese:
100 grams cream cheese
18.75 grams scallion, chopped
To Assemble and Serve:
33 grams malt syrup
METHOD
For the Bagel:
In the bowl of a stand mixer fitted with a dough hook attachment, combine all ingredients and 592 grams cold water. Let dough rest 15 minutes. On a lightly floured surface, divide dough into 150-gram portions. Roll each portion into a rope and form into a bagel shape by tying the ends together and rolling the seal to create a ring. Allow bagels to ferment 24 hours. If using a retarder, bagels can remain uncovered. If using a standard refrigerator, cover dough to prevent from drying out.
For the Everything Seasoning:
In an airtight container, combine all ingredients. Reserve.
For the Scallion Cream Cheese:
In the bowl of a stand mixer fitted with a paddle attachment, whip cream cheese 5 minutes, or until soft and airy. Add scallions and mix additional 30 seconds to combine. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Heat oven to 450°F. Place Everything Seasoning in a shallow dish and set aside. In a large pot of boiling water, add malt syrup. Boil Bagels 20 seconds on each side. Remove from water and dip boiled Bagels into Everything Seasoning. Transfer to a parchment-lined sheet tray. Bake until golden brown. Remove from oven and let cool. Once cooled, slice Bagels in half and spread with desired amount Scallion Cream Cheese.
