Bagels and Lox and Girl Talk: An Ode to Sadelle’s

463 West Broadway, New York, New York: Sadelle’s.

A line spills out the double French doors. It’s a line of trendy runners with engagement rings the size of an entire knuckle. Older women with oversized bags and perfect curls. Young kids dressed in their best with prestigious parents straightening the folds. And then between the lines, three girls shimmy to the front with brand new blowouts and oversized sunglasses shielding their eyes from Saturday morning sky.

“Hi we have a reservation” yells the one with the brown hair to the waitress who is happy to not have to disappoint another customer with the 2 hour wait time.

The three are guided up the stairs, past the glassed in bagel making area, up another set of stairs to the back corner.

An initial order of cinnamon buns and black coffee later, the waiter returns.

“Are you ready to order?”

From one end of the table to the other:

“Bagel and lox, please”

“Bagel and lox, please”

“Bagel and lox, please”

Those three girls couldn’t care less about the carbs that morning: it’s bagels and lox. And with the chewy, warm bagels, salty salmon and capers, black coffee and brand new blowouts, comes girl talk. Discussions of distant wedding plans, potential grooms, the latest handbag craze and the naueseating couple continually feeding each other at the table beside.

It’s bagels and lox and girl talk. It’s beyond perfect. It’s Sadelle’s and it’s all I wanted this morning.

Although these aren’t nearly as good as Sadelle’s here is a chewy bagel recipe for the mornings you long for bagels and lox and girl talk.

The Bagels

  • 1 1/2 cups water, warm
  • 1 tbsp dry active yeast
  • 1 tbsp brown sugar
  • 1 tsp salt
  • 2 cups whole wheat flour
  • 2 cups all purpose flour
  • 8 cups water
  • 2 tbsp brown sugar
  • Sesame seeds
  • Poppy seeds
  • Flax seeds

Assembling The Bagels

  1. Pour 1 1/2 cups of warm water into bowl. Add yeast and brown sugar and let sit for 3 minutes. Gradually add in flour and salt until a dough is formed.
  2. Knead dough for 10 minutes. Place dough in a greased bowl and cover with kitchen towel. Let stand for 1 1/2 hours.
  3. Divide dough into 8 smooth balls. Cover with kitchen towel. Let stand for 30 minutes. After 30 minutes place your index finger through the middle of each ball. Twirl the dough around your finger to create a hole around 2 inches wide.
  4. Preheat oven to 425*. Line a baking sheet with parchment paper.
  5. In a pot bring 8 cups of water and sugar to a simmer. Place 4 bagels at a time into the simmering water for two minutes (1 minute on each side).
  6. Place wet bagel shaped dough onto parchment paper and bake for 15 minutes.
  7. Remove from oven and brush the tops of the bagels with water. Sprinkle seeds of your choice. Bake for another 10 minutes until golden.
  8. Let cool on wire rack or eat fresh and warm out of the oven.




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