This video will make you crave bagels

Meet the man who rolls 3,000 bagels each day, then make your own at home with our comprehensive guide.

View in browser|nytimes.com Continue reading the main story May 20, 2023 CC. Allen Everything Bagels Consider this New York Times Cooking newsletter the who, what, when, where, why and how of bagels. (The why part? Bagels are delicious.) The who is inarguably Celestino Garcia, a baker based in Sheepshead Bay who rolls approximately 3,500 bagels a day (or around 25,000 bagels a week). You can watch him in action in Priya Krishna's newest "On the Job" video, in which she follows Mr. Garcia to his gigs at Court Street Bagels in Brooklyn and Tompkins Square Bagels in Manhattan. A fun fact: Ross Laing, an editor on our video team, almost added a note to the video saying that the footage had not been sped up — that's how fast Mr. Garcia's hands move. Featured Video This Man Makes 3,000+ Bagels by Hand Every Day | On the Job Watch video → If you find yourself inspired to make bagels at home, Claire Saffitz walks us through her best bagel recipe in this comprehensive guide and accompanying video. As for what to eat with them, you've got plenty of excellent options. Fish fans will love Ali Slagle's everything-bagel smoked salmon dip and her capery, crunchy sardine salad, and for eggheads there's J. Kenji López-Alt's velvety scrambled eggs or Melissa Clark's shakshuka with feta. The when and where of your bagel brunch is up to you, but we suggest: a lovely spring Sunday with friends (and Bloody Marys), wherever you don't mind leaving a trail of sesame and poppy seeds. David Malosh for The New York Times. Food Stylist: Maggie Ruggiero. Cooking Guide How to Make Bagels View Guide → Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox Continue reading the main story ADVERTISEMENT Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Everything-Bagel Smoked Salmon Dip By Ali Slagle 5 minutes Makes 4 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Shakshuka With Feta By Melissa Clark 50 minutes Makes 4 to 6 servings Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. Sardine Salad By Ali Slagle 10 minutes Makes 4 servings (about 2 cups) Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. Velvety Scrambled Eggs By J. Kenji López-Alt 5 minutes, plus optional resting Makes 2 to 3 servings Jim Wilson/The New York Times Blueberry Poppy Seed Brunch Cake By Marian Burros 1 hour 20 minutes Makes 8 servings Continue reading the main story Continue reading the main story ADVERTISEMENT Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving Cooking, unsubscribe. To opt out of other promotional emails from The Times, manage your email preferences. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018