These lovely bagels were featured in the new edition of SBS feast to celebrate New York Jewish deli classics.
The recipe was quite similar to a basic bread recipe except it called for barley malt syrup, I did not have any so I substituted with treacle.
After the dough rises you shape them and let rise again before cooking them one minute each side in boiling water. I was amazed as I plopped my bagels in and watched them instantly double in size!
Brush with egg, sprinkle with seeds and bake. Maybe not quite as pretty as ones you find in the shops but I was really pleased.
Until my husband came home and asked me if I'd cooked donuts!
Schmear is apparently the deli slang used for something spread onto a bagel.
This schmear was delicious made from cream cheese, dill, chives, spring onions, lemon juice and zest.
I loved them.
The bagel had that chewy crust with a soft but dense filling, and it had that slight sweetness.
Spread with the schmear, smoked salmon, capers and spring onions it was delicious.