Our man went behind the counter at beloved Brighton institution Bagelman to learn the secrets of their outrageously tasty NYC-inspired special

STEP ONE: BREAD WINNERS

‘Every single bagel is made fresh on-site at our Bond Street bakery. The guys there start work at 4am – and yes, that is mad. For today’s Hester Street we’ll use our famous Jalapeño bagel. Though personally I’m a bit of a spice-wuss, so I normally go for the classic onion.’

STEP TWO: I’M SWEET ENOUGH

‘We now offer two vegan bagels – the big difference being that our regular bagels are all glazed in honey.’

STEP THREE: FIX A BREW

‘Our leftover bagels get sent to Franklin’s brewery, where they’re brewed into beer. Look out for ‘Optimist’, it’s sold at different pubs every month.’

STEP FOUR: EMPIRE STATE OF MIND

‘The Hester Street was inspired by a trip Anthony, our owner, took to New York City. Hester Street in Manhattan is where the original immigrants set up underground bakeries in the late 1800s, real pioneers

STEP FIVE: HAM IT UP

‘We start with a layer of roasted, locally-sourced gammon.’

STEP SIX: IN A PICKLE

‘Then sliced pickles. Five is the magic number.

STEP SEVEN: ON THE PULL

‘Next goes on the pulled-pork. The order we make the Hester Street in is crucial – with so many different elements it’s important to make it in a certain way, for consistency and so it doesn’t fall apart in your hands.’

STEP EIGHT: CUT THE CHEESE

‘A couple cheeky slices of swiss cheese, then a quick session under the grill for about 45 seconds.’

STEP NINE: HOLE IN ONE

‘A quick squirt of American mustard, and boom. I present the Hester Street’

Thanks to Chloe at Bagleman’s Duke St store. 

Published -17th November 2017