12/7/2023 0 Comments Utopia bagels manhattanHere are our 14 top spots in NYC to get your bagel fix. Bagel makers need to constantly adjust their proofing times for changes in weather and humidity, which vary month by month and often day by day.Ĭraving bagels yet? We’ve got you covered. “It’s an art and science combined,” Musacchio says of hand rolling bagels. The tradition of bagel making in the city also lends itself to continued bagel success-when Musacchio wanted to open her bagel shop in 2014, she could easily find qualified professionals who had been hand rolling bagels for over 40 years to staff her bakery. The malt, Musacchio explains, is essential, and can’t be substituted with a sweetener, like brown sugar, which is a common shortcut outside of New York. But after all of these years of arguing, perhaps, it’s the subjectivity of what makes the perfect bagel-and what goes on top or in between it-that makes New York’s signature baked good so outstanding to begin with.įor Bari Musacchio, founder of Baz Bagel, “the perfect bagel has a crispy crust, chewy inside, and is the right size.” And according to Musacchio, what makes New York’s bagels so incomparable are its five basic, yet specialty ingredients: flour, salt, water, yeast and malt. Even the run-of-the-mill bodega bagel is a dream compared to what you’ll find at dedicated bagel stores and bakeries in many other cities. New Yorkers are privileged to live in a city with an outstanding volume (and history) of bagels. that happens to be wonderfully delicious.What makes a great NYC bagel? It’s a question New Yorkers have perennially debated (election year or not) since the late 19th century when the dish was first brought to the city by Jewish immigrants from Eastern Europe. Neha Talreja, Carina Finn, Carlo Mantuano, Hannah Albertine & Nikko Duren. That, of course, sounds like a classic social media culinary stunt. "The idea is: once the bagel is done, we make little slits in it and fill them with mozzarella and pepperoni then put it back in the oven and serve it with a little vodka sauce on the side for you to dip it in." "I want to put the pepperoni inside the dough," he reveals. Perhaps most exciting, though, is the pepperoni bagel that Spellman hopes to be able to soon serve. On offer, for example, are a red velvet bagel, a piña colada one and even a strawberry blueberry pancake version that will surprise and delight in equal measure. "If you bring something in, we'll put it on top of the pizza," says the owner, who also points out that the menu lists a vast variety of other "crazy" items to choose from. "We went from selling one or two giant pizza bagels a month to serving about 10 of them a week throughout the past month," reveals Spellman.Īmong those pies were some special requests, including one involving barbecue chicken and another one focusing on lamb chops. That's less than $3 per slice-which sounds like a steal these days!Īlthough Spellman and Utopia Bagel's 56 employees have been making the giant pizza bagel for over five years already, a recent marketing and (duh!) social media push have drastically increased the amount of requests that the shop receives weekly. Photograph: Brandon HayesĮach $85 order actually includes two pizzas (there are two sides to each bagel, after all!) for a total of, more or less, 30 slices. Recently, explains 22-year-old co-owner Jesse Spellman, the shop has also been using the scooped out portions of the bagel to make garlic knots that are served alongside each order. Utopia Bagels has a modern vibe, but back behind the counter, where it matters, everything here is done the old way, the correct way, from a longer ferment than most New York bagel makers, to the oven on premises, a remarkable 1940s relic. Utopia Bagels co-owner Scott Spellman has been making fresh, New York-style bagels for over 40 years. After retrieving the cooked bread and scooping it out to prevent the pizza from becoming too thick, it's time for the sauce (a homemade one prepared following a "secret" recipe), the cheese and another round in the oven. by Matt Coneybeare at 12:00 PM on January 22, 2023. A post shared by Brandon Hayes explained in the clip by its creator Brandon Hayes, who happens to be a friend of the shop's owners, the 10-pound bagel takes about 24 hours to make, so customers are advised to order their treat a day or two in advance.Ī bit about the process: After rolling the dough, the staff at Utopia lets it sit in the fridge for 24 hours and then cooks it the same way they would a bagel-on a board (albeit a custom, huge one) inside a rotating oven that allows for easy flipping.
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