New York‑style bagels originated from Eastern European Jewish immigrants in the early 20th century. The "everything" topping evolved in the 1970s as a convenient way to enjoy all the classic bagel toppings—sesame, poppy, onion, and garlic—in one bite.

In addition to the classic plain and sesame, regions like Boston favor poppy‑seed bagels, while the West Coast popularized the whole‑grain and multigrain versions. New York remains famous for its boiled‑then‑baked chewy texture.

It is typically sliced, toasted, and topped with a generous spread of cream cheese, sometimes accompanied by smoked salmon (lox), capers, thinly sliced red onion, and fresh dill. It is a staple of breakfast and brunch menus.

Bagels are a common feature at Shabbat breakfasts, holiday brunches, and community gatherings. The everything bagel, with its rich mix of toppings, is often served at casual brunches and coffee‑shop breakfasts.

The combination of a boiled‑then‑baked chewy crust, a soft interior, and a crunchy, flavorful topping makes it distinct. The "everything" blend offers a burst of savory flavors in each bite, setting it apart from plain bagels.

Traditional ingredients include high‑protein bread flour, active dry yeast, malt syrup, and a topping of dried garlic, dried onion, white and black sesame seeds, poppy seeds, and flaky sea salt. Substitutes can include all‑purpose flour, instant yeast, honey instead of malt, and kosher salt in place of flaky sea salt.

Common errors include using water that is too hot (killing the yeast), under‑kneading the dough (resulting in a dense crumb), skipping the boil (losing the characteristic chew), and applying too little egg wash (causing the topping to fall off).

Boiling gelatinizes the outer starch layer, creating a glossy crust that traps steam during baking. This step gives the bagel its signature chewy texture and shiny exterior, which cannot be achieved by baking alone.

Yes, after the first rise you can refrigerate the dough, covered, for up to 24 hours. Shape, boil, and bake the bagels when ready, or freeze boiled bagels and bake from frozen.

The YouTube channel Joshua Weissman focuses on detailed, technique‑driven home cooking tutorials, often recreating classic dishes from scratch with an emphasis on flavor, precision, and culinary fundamentals.

Joshua Weissman combines thorough ingredient explanations, step‑by‑step visual breakdowns, and a focus on mastering foundational techniques like dough fermentation and boiling, setting his bakery tutorials apart from more shortcut‑oriented channels.