B
agels have come under heavy fire in an eating culture that favors green juice and quinoa porridge to cheese-covered bread. You wouldn’t know it in New York, though, where the bagel still rules the morning. At the new Black Seed Bagels shop on Elizabeth Street, proprietors Noah Bernamoff and Matt Kliegman make bagels that combine characteristics of New York (dense, salty) and Montreal (boiled in honey-sweetened water, baked in a wood-fired oven) styles. You can get them with a schmear of cream cheese or tricked out with smoked bluefish, sable or as a handful of signature sandwiches. We dropped by for three bagel sandwiches and grabbed the recipes for the road.

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the-basic-bagel-

THE BASIC

Multigrain Bagel with Cream Cheese

Ingredients:
Multigrain bagel
Ben’s Cream Cheese
Optional: Tobiko (flying fish roe)

Preparation:
1. Procure bagel
2. Apply cream cheese liberally
3. Optional: mix tobiko with cream cheese for a slightly briny taste and more texture.

the-upgrade-bagel
THE UPGRADE

Everything Bagel with Vegetables

Ingredients:
Everything bagel
Veggie cream cheese
Sliced tomato
Sliced cucumber
Sprouts

Preparation:
1. Assemble ingredients
2. Serve with coffee.

the-pro-bagel
FOR THE PRO

Beet Cured Lox

Ingredients:
Salmon filet
1 cup freshly grated horseradish
3 3/4 cups grated beet (about 3 medium beets)
1 cup kosher salt
1/4 cup granulated sugar
1 1/2 pounds skin-on salmon filet
1 bunch dill
1 watermelon radish
1 handful of parsley

Preparation:
1. Grate beets and horseradish and mix together.
2. Mix salt and sugar, then spread generously on salmon filet.
3. Spread beet and horseradish mixture on top of that and scatter dill sprigs over the top.
4. Wrap in plastic wrap and refrigerate.
5. When salmon feels firm (after about three days) remove toppings and discard.
6. Gently rinse filet of remaining salt and sugar and pat dry.
7. Slice very thinly and serve on a bagel with sliced radish, herbs and cream cheese.

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