You guys Need this Smoked Salmon Bagel Sandwich from Best Bagel & Coffee in Nyc
You guys NEED this Smoked Salmon Bagel Sandwich from Best Bagel & Coffee in NYC! 🥯🔥 is a medium American recipe that serves 4. 460 calories per serving. Recipe by Devour Power TV on YouTube.
Prep: 2 hrs 5 min | Cook: 45 min | Total: 3 hrs 5 min
Cost: $10.29 total, $2.57 per serving
Ingredients
- 500 g Bread Flour (high‑protein flour for chewy texture)
- 300 ml Water (lukewarm)
- 7 g Active Dry Yeast (1 packet)
- 10 g Salt (fine sea salt)
- 20 g Granulated Sugar (helps feed the yeast)
- 20 g Barley Malt Syrup (adds authentic bagel flavor; honey can substitute)
- 15 ml Olive Oil (optional, adds softness)
- 2 tbsp Everything Seasoning (store‑bought or homemade (poppy seeds, sesame seeds, dried onion, dried garlic, salt))
- 200 g Sabie Cream Cheese (softened to spread easily)
- 1/2 Cucumber (thinly sliced)
- 1/4 Red Onion (thinly sliced)
- 200 g Smoked Salmon (thin slices)
Instructions
Mix Dry Ingredients
In a large mixing bowl combine the bread flour, salt, sugar, and barley malt syrup. Stir to distribute evenly.
Time: PT5M
Activate Yeast
Dissolve the active dry yeast in the lukewarm water and let sit for 5 minutes until foamy.
Time: PT5M
Temperature: 30°C
Form the Dough
Make a well in the dry ingredients and pour in the yeast mixture and olive oil. Mix until a shaggy dough forms, then knead for about 10 minutes until smooth and elastic.
Time: PT15M
First Rise
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise at room temperature until doubled, about 60 minutes.
Time: PT60M
Temperature: 22°C
Shape Bagels
Punch down the dough, divide into 4 equal pieces (about 200 g each). Roll each piece into a smooth ball, then poke a 2‑inch hole in the center with your thumb and gently stretch to form a bagel shape.
Time: PT10M
Second Rise
Place the shaped bagels on a parchment‑lined baking sheet, cover loosely with a towel, and let rest for 30 minutes.
Time: PT30M
Temperature: 22°C
Preheat Oven & Prepare Boiling Water
While the bagels rest, preheat the oven to 425°F (220°C). Fill a large pot with water, bring to a rolling boil, and add a tablespoon of baking soda (optional, creates a glossy crust).
Time: PT10M
Temperature: 425°F
Boil Bagels
Using a slotted spoon, lower 2‑3 bagels into the boiling water. Boil for 1 minute, flip, and boil another minute. Remove and place back on the parchment sheet.
Time: PT5M
Temperature: boiling
Season & Bake
Immediately sprinkle the boiled bagels with everything seasoning, then bake for 20 minutes until deep golden brown.
Time: PT20M
Temperature: 425°F
Cool Bagels
Transfer baked bagels to a cooling rack and let cool for 5 minutes before slicing.
Time: PT5M
Prepare Toppings
While the bagels cool, slice the cucumber and red onion thinly. Soften the Sabie cream cheese if needed.
Time: PT10M
Assemble Bagels
Slice each bagel horizontally. Spread a generous layer of Sabie cream cheese on both halves, then layer cucumber, red onion, and smoked salmon. Top with the other half.
Time: PT5M
Serve
Serve the assembled bagels immediately or wrap for later consumption.
Time: PT0M
Nutrition Facts
- Calories
- 460
- Protein
- 20 g
- Carbohydrates
- 45 g
- Fat
- 20 g
- Fiber
- 3 g
Dietary info: Pescatarian, Contains dairy, Contains fish, Contains gluten
Allergens: Gluten, Dairy, Fish, Sesame
Ingredient Substitutions
- Instead of Bread Flour: All‑Purpose Flour
- Instead of Barley Malt Syrup: Honey
- Instead of Olive Oil: Vegetable Oil
- Instead of Sabie Cream Cheese: Regular cream cheese
- Instead of Smoked Salmon: Lox
Equipment Needed
- Mixing Bowl
- Kitchen Scale
- Dough Hook or Wooden Spoon
- Plastic Wrap or Clean Kitchen Towel
- Baking Sheet
- Parchment Paper
- Cooling Rack
- Large Pot
- Slotted Spoon
- Oven
- Sharp Knife
- Cutting Board
Critical Steps — Do Not Skip
- Shape the bagels with a proper hole to ensure even baking
- Boil the bagels briefly to develop the chewy interior
- Season immediately after boiling for crust adhesion
- Bake until deep golden for authentic flavor
- Assemble with generous Sabie cream cheese to balance the smoky salmon
Chef Tips from the Video
- Add a tablespoon of barley malt syrup to the dough for authentic bagel flavor
- Use a bagel board or a wooden spoon to keep the hole open while boiling
- For extra crunch, toast the bagel halves lightly before spreading the cream cheese
Troubleshooting
Bagels are dense and heavy
Ensure the water is at the correct temperature for activating yeast and give the dough a full first rise until doubled in size.
Bagel crust is pale or soft
Boil the bagels with baking soda and bake at a high temperature (425°F) for the full 20 minutes.
Cream cheese is too stiff to spread
Let the cream cheese sit at room temperature for 15‑20 minutes or microwave for 5 seconds.
Storage
Refrigerator: Store assembled bagels in an airtight container for up to 2 days
Freezer: Wrap unassembled bagels tightly and freeze for up to 1 month; thaw before assembling
Room temperature: Bagels (unfilled) keep fresh for 1 day in a paper bag
Make-Ahead Tips
- Bagels can be baked a day ahead and stored in a sealed bag; toast before assembling
- Cream cheese can be softened at room temperature or gently warmed
- Smoked salmon stays fresh refrigerated for up to 3 days
Frequently Asked Questions
What is the cultural significance and history of the Smoked Salmon Everything Bagel with Sabie Cream Cheese in New York City cuisine?
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.
What are the traditional regional variations of an everything bagel in New York City and how does this recipe compare?
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.
How is the Smoked Salmon Everything Bagel with Sabie Cream Cheese traditionally served in New York delis?
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.
What occasions or celebrations is the Smoked Salmon Everything Bagel with Sabie Cream Cheese associated with in New York culture?
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.
What other New York‑style dishes pair well with the Smoked Salmon Everything Bagel with Sabie Cream Cheese?
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.
What makes the Smoked Salmon Everything Bagel with Sabie Cream Cheese special in American bagel cuisine?
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.
What are the authentic traditional ingredients for an everything bagel versus acceptable substitutes in this recipe?
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.
How has the Smoked Salmon Everything Bagel with Sabie Cream Cheese evolved over time in New York City?
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.
What are the most common mistakes to avoid when making the Smoked Salmon Everything Bagel with Sabie Cream Cheese at home?
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.
Why does this Smoked Salmon Everything Bagel with Sabie Cream Cheese recipe use a brief boil instead of steaming the bagels?
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.
Can I make the Smoked Salmon Everything Bagel with Sabie Cream Cheese ahead of time and how should I store it?
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.
What texture and appearance should I look for when the Smoked Salmon Everything Bagel with Sabie Cream Cheese is done?
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.
What does the YouTube channel Devour Power TV specialize in?
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.
How does the YouTube channel Devour Power TV's approach to New York bagel cooking differ from other cooking channels?
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.
Last updated: August 25, 2026
