Bagels – Greetings from New York

Cheesecake Bagels

Show this recipe in German

A little bit New York in your kitchen! You can easily bake bagels yourself at home from yeast, water, flour, salt. The secret of this bagel lies in its preparation. Shortly before baken, the bagels are boiled briefly in water (either with baking soda or honey). The hole in the middle accelerates the cooking process and increases the crust formation during baking. Why this hole in the middle? Well, after X centuries it is still a mystery. The bagel found its origin in the 16th century in Russia and Poland, and especially among the Jews who celebrated it as a pastry. It was immigrants who brought the bagel from East to West, from Europe to America. The Jews welcome a new guest with a bagel. The pastry, called in Yiddish Beygel or Baygel, derived from the word “beige” for to bend, is said to have originally served as childbed and festive bread. So a new guest was welcomed with a bagel. The history of the bagel migrated to the USA and Canada and gained enormous popularity. Today there are wheat, whole grain, sesame and poppy seed bagels to name but a few. Here I show you my interpretation of this cult biscuit – covered with cream cheese and figs. My toppings are strawberry rhubarb mermalde and Fairtrade honey from Hero! The mixture of cream cheese and jam is reminiscent of a delicious no-bake cheesecake and the combination of figs and honey reflects the harmonious finesse of salt and sweetness!


Tumeric Bagels with Smoked Salom

Dish Main Course
Prep Time 10 minutes
Cook Time 45 minutes
Restin dough 1 hour
Total Time 55 minutes
Servings 9 Bagels
Author Gloria Corazon Sommer


  • 600 gr. Plait flour
  • 2 Tbsp. Tumeric Powder
  • 20 gr. Yeast
  • 2 Tsp. Salt
  • 3.0 dl Water
  • 4 l Water
  • 1 Tsp. Sodium bicarbonate soda
  • 0.5 dl Milk
  • 50 gr. Butter
  • 1 Tbsp. Black Sesam


  1. Dissolve yeast in water. Mix the flour with salt and tumeric powder. Add the yeast water, butter and milk to the flour mixture and knead to a soft, smooth dough. Cover and let rest for 30 minutes.You can skip the butter and milk too. I have added it to make the dough smoother.

  2. Divide the yeast dough into 9 portions and form them into balls. Make a hole in the middle of the dough with a finger or a spoon handle. Enlarge the hole to approx. 7-8 centimetre by circular movement with two fingers, so that an even ring is formed. Place on a baking tray lined with baking paper. Cover with cling film and let rest for about 30 minutes.

  3. Preheat the oven to 200°C. Bring the water to the boil with the sodium bicarbonate soda. Add the bagels to the water in portions and boil for approx. 1 minute. Turn and cook again for approx. 1 minute until the bagels have doubled. Remove, drain and place on a baking tray lined with baking paper. Sprinkle with seeds or kernels as desired. Bake the bagels in the middle of the oven for about 25 minutes. Halfway through the baking time, cover with aluminium foil or baking paper and bake.

  4. Allow the bagels to cool. Then cover with double cream cheese, smoked salmon, radish and cress.  

Enjoy it & I’m looking forward to your comments about my Cheesecake Bagels and let me know how your version of this recipe turned out!

♡ Gloria Corazon Summer

P.S. Made my Recipe? Tag your post with @corazonfood or #corazonfood on Instagram!


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