Going Ham Vol: 3 Lard Bread Bagels
If you say lard bread (aka prosciutto bread) to me, I instantly know where you’re from—or at least where your soul is anchored in Brooklyn. I grew up on this stuff. My dad still lives there. So for part three of The Going Ham Chronicles (thanks to my accidental double-Instacart fiasco), I had to pay homage.
Traditional lard bread is packed with prosciutto, salami, ham, provolone, and a disrespectful amount of black pepper. That pepper is the whole point. So I mashed that idea together with another New York classic: bagels. This was only my second attempt, and while they’re not perfect, they’re dangerously good.
I’m hoping one of the sourdough psychos I follow picks this up and makes the elite version, because I know this would slap with a starter. But even as-is, these little Franken-bagels are genius. I can see them on an Easter table or any holiday breakfast—they’ve got that Italian-American comfort baked right in.
And if you’re Italian-American and have never heard of this, it’s okay—it’s pretty much just from the neighborhood my dad still refuses to move out of. #brooklyn #nyc #homemade #homecook
Lard bread, often called prosciutto bread in Brooklyn, is a beloved delicacy packed with flavorful Italian cured meats like prosciutto, salami, and ham, combined with provolone cheese and a generous amount of black pepper. This peppery punch isn’t just a seasoning; it defines the character of the bread, giving it a bold and spicy edge that perfectly balances the rich meats and melted cheese. The creative twist of transforming this traditional lard bread into a bagel format is a delightful innovation that brings two iconic New York food traditions together. Bagels, a staple of NYC breakfasts, offer a chewy texture and slight tang that complements the savory and spicy filling inside these Franken-bagels. To make these delicious lard bread bagels at home, enriched bleached bread flour is recommended for baking to achieve the ideal chewiness and rise. Using Fleischmann's RapidRise Instant Yeast can speed up the rising process, making it more convenient for home cooks eager to bring a taste of Brooklyn to their kitchens. For seasoning, fine sea salt like Trader Joe’s Sea Salt Fine Crystals adds a subtle, balanced saltiness without overpowering iodine taste. These bagels are perfect for holiday meals such as Easter brunch or Christmas morning, offering a comforting and nostalgic Italian-American flavor that honors the culinary heritage of Brooklyn neighborhoods known for rich and hearty food traditions. Sharing this treat with family and friends will evoke memories of Sunday dinners and festive gatherings. For sourdough enthusiasts, adapting this recipe with a sourdough starter could elevate the bagels to a new level of complexity, enhancing flavor depth and texture. Experimenting in home kitchens to perfect this fusion snack is encouraged, contributing to a community of food lovers who appreciate authentic NYC flavors. Enjoy making and sharing these lard bread bagels as a homecook looking for authentic tastes, holiday hospitality ideas, or a unique way to celebrate New York and Italian-American food culture.
