New York bagels are bigger and fluffier than their Montreal cousins. They're characterised by their chew and crisp but they're softer. They make for grate sandwiches and are often deep-filled like you would a great burger. They tend to have a more savoury flavour and ours is a take on the classic.
Our Everything Bagels are made with 100g of twice risen dough (minimum 2 hour rise + a 12 hour cold proof) before being poached for 2 minutes on either side. We top them with a sprinkling of chia, poppy and sesame seeds, plus some garlic salt, then bake them for exactly 16 minutes at 210 degrees for a beautiful fluffy centre and signature chewy crust. They are posted same day and are excellent toasted. They also freeze brilliantly and just need a thaw before toasting (or toast from frozen).
){kind=link}