I talk about New York a lot, but I lived there from 1995 until 2016 – 21 years. There are things about New York that I certainly miss (bagels), but I’m so happy I moved back home.
Sunday mornings in Brooklyn were dedicated to bagels from Hot Bagel, soft pants, coffee (sometimes prosecco) and movies. Hot Bagel is owned/operated by an incredibly kind man, Yasser, and even though the line was usually out the door for his house made bagels, somehow we were always ushered to the front of the line and handed a dozen + one, piping hot, bagels – everything, plain, sesame and cinnamon raisin. Then came a “regular coffee” in the famous greek – we are happy to serve you – blue paper cup treat. In New York City, it is customary to order your coffee black, light, light and sweet or black-and-sweet. However, coffee with milk and sugar, is a “regular coffee.” I remember the first time my mom ordered a coffee from Yasser when she was visiting (and up early) she came home and said “I asked for a regular coffee, and there is cream AND sugar” Lesson learned, but your second visit to Yasser and he knew exactly how you liked your coffee. I miss that place.
I got to thinking as I was making the everything BUT the bagel pull apart bread last night. Some of you have no idea what my life looked like in New York, so down that fun picture rabbit hole I went.
We lived about 20 minutes from Coney Island – it was a New York at it’s finest. Loud, smelly and delicious.
I worked in the Meatpacking District the last 12 years I was in New York at Macelleria. I can’t wait to tell you more about that incredible time in my life. That deserves it’s own post – but for now- here’s a taste.
There is so much to share….Shall we get to the reason why you stopped by?
everything BUT the bagel pull apart bread
- 2 ½ cups all purpose flour
- 1 cup warm water
- 1 Tbsp honey
- 1 Tbsp extra virgin olive oil
- 1 tsp active dry or rapid rise yeast
- 1 tsp salt
- 4 ounces cream cheese
- Aldi’s Everything But the Bagel Seasoning
- 1 egg (blorp of water)
- 2 Tbsp melted butter
- 1 tsp dried parsley
- Measure the flour into the bowl of a stand mixer fitted with a dough hook.
- Combine the water, honey, oil and yeast and let sit for five minutes or until the yeast starts to bubble.
- Make a well in the flour – add the yeast mixture and mix on low speed for five minutes. The dough should be sticky.
- Turn the mixer off and let the dough rest for 10 minutes.
- Add the salt and mix on medium speed for six minutes.
- Remove dough from mixer. Transfer to a well-oiled bowl and cover with plastic wrap. Let rise for two hours or until doubled in size.
- Transfer dough to a lightly floured surface, Be gentle – you just spent all this time staring at your dough to rise.
- Take a bench scraper and cut into 32 equal portions.
- Take a portion of dough and flatten into a disc. Place about a teaspoon of cream cheese in the center. Pinch the dough together to full encase the cream cheese, rolling each one in your hands to shape into balls.
- Repeat with each dough portion.
- Arrange in a greased cast iron skillet (12 inch) or baking dish
- Cover loosely with plastic wrap and let rise for one hour or until puffed and crowding the pan.
- Preheat the oven to 350°F.
- Beat the egg with 1 tsp of water and brush the tops of the dough lightly with the egg wash. Then generously sprinkle on the everything seasoning. I WAS going to make my own, but please just buy the everything seasoning. It’s $2 at Aldi.
- Bake for 40 minutes.
- Combine the melted butter and parsley and brush evenly over the top of the baked bread.
- Try to let the bread stand for 15 minutes. Be warned, these are addictive!