New York style bagels are a quintessential treat, famously known for their shiny crust and chewy texture. They boast an unmistakable flavor that’s hard to replicate. The best part? They can be enjoyed at any time of day, whether you’re savoring a lox and cream cheese breakfast or simply toasting one up with butter for an afternoon snack.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make New York Style Bagels
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
New York Style Bagels

My first experience making bagels was quite the adventure. The intoxicating aroma of yeast mingling with warm, malty water was captivating. The moment I pulled that first batch from the oven, the golden brown crust glistened in the light, and I knew I had made something truly special. Crafting homemade bagels is an art, but the satisfaction that comes from biting into a fresh, warm bagel is irreplaceable. Trust me, when you try this homemade bagel recipe, you’ll understand why they are a beloved staple in New York and beyond!

Why You’ll Love This Recipe

Simple & Quick: You can whip up a dozen bagels with a little guidance in just under three hours!
Irresistible Flavor: The combination of high-gluten flour and barley malt syrup creates that iconic bagel taste you can’t resist.
Eye-Catching Appeal: Nothing beats the sight of beautiful golden bagels, perfectly shaped and sprinkled with everything seasoning.
Flexible Serving: Bagels are perfect for breakfast, snacks, or even a delightful brunch spread!
Diet-Friendly Options: Easily adaptable for different diets—experiment with gluten-free flour or vegan cream cheese if needed!

Ingredients You’ll Need

845 grams high-gluten flour: Essential for that perfect chewy texture. If you can’t find high-gluten flour, bread flour is a suitable alternative.
1 tablespoon + 1 teaspoon (18 grams) Diamond Crystal salt: Enhances flavor; do not substitute with table salt, as it’s saltier by volume.
1 tablespoon (12 grams) sugar: A little sweetness helps activate the yeast.
2 ¼ teaspoons (7 grams) instant yeast: This helps the dough rise quickly and effectively.
2 tablespoons (40 milliliters) barley malt syrup: Adds depth of flavor and aids in browning. If unavailable, you can use honey or molasses.
2 ¼ cups (530 milliliters) water: Warm water helps activate the yeast.
Water, enough to fill a large pot: This is for boiling the bagels which gives them their characteristic texture.
1 tablespoon (15 milliliters) barley malt syrup: Added to the boiling water for extra flavor.
Everything bagel seasoning, as desired: A mix of sesame seeds, poppy seeds, and garlic for topping.
1 quart (946 milliliters) whole milk: Used for making a creamy spread.
½ cup (120 milliliters) heavy cream: Adds richness to your cream cheese mixture.
3 tablespoons (45 milliliters) lemon juice: This gives a nice tang to the cream cheese spread.
Salt, to taste: Essential to bring out flavors.
Smoked salmon, Nova or Scottish: The classic topping that makes your bagel feel special!
Red onion, thinly sliced: Adds crunch and flavor.
Capers: These briny bites are a must for that authentic bagel experience.
Lemon wedges: A fresh squeeze just before dining brightens the whole dish.

How to Make New York Style Bagels

Prepare the Dough: In the bowl of a stand mixer fitted with a dough hook, combine 845 grams of high-gluten flour, 1 tablespoon + 1 teaspoon Diamond Crystal salt, 1 tablespoon sugar, and 2 ¼ teaspoons instant yeast. Next, add 2 tablespoons barley malt syrup and 2 ¼ cups warm water. Mix on medium-low speed for 12-15 minutes until a stiff, smooth dough forms.
Check the Consistency: Conduct the windowpane test by pinching off a piece of dough and stretching it thinly. If it tears, keep mixing until it reaches that ideal texture.
First Rise: Shape the dough into a ball, place it in a bowl, and cover with plastic wrap or a plate. Chill for at least 12 hours, or up to 24, to improve flavor and texture.
Shape the Bagels: Line two baking sheets with parchment paper, dust lightly with flour, and fill a shallow bowl with flour. Once the dough has chilled, use a bench scraper to cut it into 12 equal portions (about 115 grams each). Roll each piece of dough into a ball, sealing the bottom, before lightly coating it in flour and placing it on the baking sheets.
Proof the Dough: Lightly cover the shaped bagels with plastic wrap, and allow them to proof for 1.5 hours in a warm, dry area until they’ve increased in size by 50%. Then, pop them in the fridge for an hour to firm up.
Form the Bagels: Poke a hole through the center of each dough ball, stretching gently to achieve a 3-inch opening.
Prepare to Boil: Bring a large pot of water to a rolling boil, adding 1 tablespoon of barley malt syrup as it heats. Preheat your oven to 425°F (218°C).
Boil the Bagels: In batches, carefully boil each bagel for 30-45 seconds per side. Once boiled, transfer them back to the baking sheets, sprinkling everything bagel seasoning over the top while they’re still wet.
Bake the Bagels: Place the bagels in the oven and bake for 14-18 minutes, or until they are deeply golden brown and shiny. Rotate the pans halfway through baking for even results. Transfer to wire racks to cool completely.
Make the Cream Cheese: In a medium saucepan, heat 1 quart of whole milk and ½ cup of heavy cream over medium heat until it reaches 185°F (85°C). Stir in 3 tablespoons of lemon juice and remove from heat; let sit for 10 minutes for curds to form.
Strain the Curds: Using cheesecloth, strain the mixture over a bowl, discarding the whey. Rinse the curds and keep them covered in the fridge overnight.
Whip the Cream Cheese: Transfer the chilled curds to a stand mixer fitted with a whisk attachment. Beat until smooth and spreadable, seasoning with salt to taste.
Assemble the Bagels: Slice cooled bagels with a bread knife. Spread a generous amount of cream cheese on the bottom half of each bagel.
Top It Off: Add smoked salmon, a sprinkle of thinly sliced red onion, capers, and a squeeze of lemon for that authentic flavor explosion.

Storing & Reheating

Store leftover bagels at room temperature in a paper bag for 1-2 days. For longer storage, wrap them tightly in plastic and refrigerate for up to a week, or freeze them in an airtight container for up to 3 months. To enjoy them again, simply pop them in the toaster or warm them in a 350°F (175°C) oven for 5-10 minutes to refresh their texture and flavor.

Chef’s Helpful Tips

Ensure your ingredients are at the right temperature; warm water helps activate yeast better.
Don’t rush the chilling process; this enhances flavor and results in a better texture.
If your bagels seem too sticky while shaping, a bit of flour or moisture on your hands will help.
Want bagels with an even shinier crust? After boiling, brush them lightly with water before adding your toppings.
Use your favorite toppings—experiment with different types of cream cheese spreads or go classic with just butter!

Making New York style bagels is a rewarding process that combines simplicity with tradition. Once you taste the plump, chewy goodness of your homemade creations, you’ll want to try different variations and toppings every time. I encourage you to have fun with this recipe, customize it, and enjoy it with your favorite spreads and fillings.

Recipe FAQs

Can I use all-purpose flour instead of high-gluten flour?

Absolutely! While high-gluten flour gives you that distinctive chewiness, all-purpose flour is a perfectly acceptable substitute. The texture might be slightly less chewy but still delicious.

How do I know when my bagels are properly boiled?

Properly boiled bagels will have a slightly glossy sheen and a firmer texture when pressed. They should also float to the top shortly after entering the boiling water; if they sink, they may need a little more time to rise before boiling.

Can these bagels be frozen?

Yes, bagels freeze beautifully! Ensure they are fully cooled before wrapping individual bagels in plastic wrap and placing them in an airtight bag. They can be frozen for up to 3 months.

What toppings can I use besides smoked salmon?

Feel free to get creative! Consider classic toppings like cream cheese, avocado spread, fresh vegetables, or even a sweet cinnamon and sugar mix for a different twist. The possibilities are endless!

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New York Style Bagels

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Author: Peter
Prep Time: 180 minutes
Cook Time: 25 minutes
Total Time: 3 hours 25 minutes
Yield: 12 bagels 1x
Category: Breakfast
Method: Baking
Cuisine: American

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Description

Enjoy the irresistible flavor of New York Style Bagels! Made with high-gluten flour and boiled for that perfect chewy texture, these bagels are a delightful homemade treat for breakfast or brunch.

Ingredients

Scale

845 gram high-gluten flour
1 tablespoon + 1 teaspoon (18 gram) Diamond Crystal salt
1 tablespoon (12 gram) sugar
2 ¼ teaspoon (7 gram) instant yeast
2 tablespoon (40 milliliter) barley malt syrup
2 ¼ cup (530 milliliter) water
water, enough to fill a large pot
1 tablespoon (15 milliliter) barley malt syrup
everything bagel seasoning, as desired
1 quart (946 milliliter) whole milk
½ cup (120 milliliter) heavy cream
3 tablespoon (45 milliliter) lemon juice
salt, to taste
smoked salmon, Nova or Scottish
red onion, thinly sliced
capers
lemon wedges

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Instructions

In a stand mixer, mix flour, salt, sugar, and yeast with barley malt syrup and water for 12-15 minutes until a stiff dough forms.
Test the dough by stretching a piece to see if it passes the windowpane test, mixing longer if needed.
Shape the dough into a ball, cover, and chill for 12 to 24 hours.
Prepare baking sheets with parchment and flour. Cut the dough into 12 equal pieces.
Form each piece into a ball and place them on the prepared sheets, covered with plastic wrap to proof for 1.5 hours.
Refrigerate the dough for 1 hour after proofing. Poke a hole and stretch each ball into a ring.
Boil water with barley malt syrup in a large pot, preheat oven to 425°F (218°C).
Boil each bagel 30-45 seconds per side, add seasoning while wet, and then bake for 14-18 minutes until golden.

Notes

For a chewier bagel, ensure to boil them well before baking.
Feel free to top with different seeds or seasonings based on your preference.
Bagels can be stored in an airtight container for freshness.