Nothing like fresh bagels to start the day. For a while, I adhered 85 g (about 3 ounces), in line with the Stella Parks guidance that inspired my current recipe. The standard size in modern New York bagel shops is considerably larger than that. I’ve settled on about 130-135 g. This offers a good balance between crispy exterior and soft, chewy crumb to make them feel balanced, but not over overwhelming.
135 g is still a hefty dose of bread. Half a bagel is enough for me. Unless they are just out of the oven, I prefer a toast to crisp them up before topping with some smoked salmon.
