The everything bagel originated in the 1970s in New York City as a way for bakeries to use leftover toppings. Pairing it with smoked salmon and cream cheese reflects the classic Jewish‑delicatessen tradition that has become an iconic NYC breakfast staple.

Traditional New York bagels may use malted barley flour and are boiled with barley malt syrup. This recipe follows that tradition, adding the signature everything topping and a generous spread of Sabie cream cheese, mirroring the classic deli style.

In New York delis the bagel is sliced, spread with a thick layer of plain or flavored cream cheese, then topped with thin slices of cucumber, red onion, and generous portions of smoked salmon, often finished with a squeeze of lemon and capers.

It is a popular brunch item for weekend gatherings, a go‑to breakfast for business meetings, and a celebratory treat for holidays like Passover or New Year’s brunch in the city.

Pair it with a classic New York coffee, a side of fresh fruit, or a light salad of mixed greens with vinaigrette. For a fuller brunch, serve alongside eggs benedict or a bowl of matzo ball soup.

The combination of a chewy, malt‑flavored bagel, the crunchy everything topping, and the luxurious smoked salmon creates a balance of textures and flavors that epitomizes the indulgent yet simple New York breakfast experience.

Authentic ingredients include high‑protein bread flour, barley malt syrup, and a topping mix of poppy seeds, sesame seeds, dried onion, dried garlic, and salt. Substitutes can be all‑purpose flour, honey for malt syrup, and a homemade seed blend if store‑bought seasoning isn’t available.

Originally a simple plain bagel with cream cheese, the addition of the everything topping and premium smoked salmon emerged in the 1980s as diners sought richer, more flavorful options, turning the bagel into a gourmet handheld meal.

Common errors include over‑kneading the dough, skipping the boiling step, under‑seasoning after boiling, and using cold cream cheese that won’t spread evenly. Follow the timing and temperature cues closely for best results.

Boiling creates a gelatinized crust that traps steam inside, giving the bagel its characteristic chewy interior, whereas steaming would produce a softer, less distinct crust.

Yes—bake the bagels a day ahead, store them in an airtight container at room temperature, and keep the smoked salmon and cream cheese refrigerated. Assemble just before serving for optimal texture.

The bagel should have a deep golden‑brown crust with a glossy sheen from the boiling step, a firm yet springy interior, and the toppings should be evenly layered with the cream cheese melting slightly into the warm bagel halves.

The YouTube channel Devour Power TV specializes in detailed, step‑by‑step tutorials of classic American street‑food and comfort‑food recipes, often focusing on iconic New York dishes like bagels, pizza, and deli favorites.

Devour Power TV emphasizes authentic techniques such as dough boiling, malt‑infused dough, and real‑time seasoning, providing precise timing and visual cues that set it apart from channels that shortcut the process with pre‑made dough or skip the boil.