New York Style Bagels capture the essence of a bustling New York morning—crisp on the outside, chewy on the inside, and perfect with a schmear of cream cheese piled high with lox. With a golden exterior whose shine beckons you closer, these bagels scream for a morning coffee or a cozy brunch with friends. Baking them at home fulfills a desire that can often fall short when trying store-bought ones that lack authenticity. The joy of pulling freshly baked bagels from your oven is unparalleled, fueling not only your creativity but also your taste buds.

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

What’s wonderful about making your own bagels is not just the taste but the rich texture and melt-in-your-mouth moments that come along with it. Whether you’re an early riser or a late-night snacker, these New York Style Bagels can easily become a go-to staple in your home. The process may take a little time, but every step—each knead of the dough and gentle boil of the bagels—makes them worth the wait. So, let’s roll up our sleeves and get baking, shall we?

Why You’ll Love This Recipe

Simple & Quick: Start to finish, you can have homemade bagels within a day, making this a manageable weekend project.
Irresistible Flavor: High-gluten flour combined with barley malt creates a rich, nutty flavor that elevates each bite.
Eye-Catching Appeal: Golden, shiny bagels topped with everything seasoning are as delightful to look at as they are to eat.
Flexible Serving: Perfect for breakfast, brunch, or even a snack, these bagels are delightful any time of day.
Diet-Friendly Options: You can customize your toppings and fillings to suit various dietary needs, from traditional cream cheese to vegan alternatives.

Ingredients You’ll Need

845 grams high-gluten flour: This flour is crucial for achieving that classic New York bagel chewiness. (If unavailable, bread flour can be a substitute, but don’t expect the same texture.)
1 tablespoon + 1 teaspoon Diamond Crystal salt (18 grams): It enhances flavor and controls yeast activity in the dough.
1 tablespoon sugar (12 grams): This is used to give the bagels a slight sweetness while helping with the fermentation process.
2 ¼ teaspoons instant yeast (7 grams): Instant yeast makes the process quicker, requiring no proofing, which is an excellent time-saver.
2 tablespoons barley malt syrup (40 milliliters): This syrup introduces a malty flavor and adds to the browning. If you can’t find barley malt, honey or molasses can work as substitutes.
2 ¼ cups water (530 milliliters): Essential for hydrating the flour and creating a soft dough.
Water, enough to fill a large pot: You’ll need this for boiling the bagels, which contributes to their texture.
1 tablespoon barley malt syrup (15 milliliters): Added to the boiling water for the same reasons as above.
Everything bagel seasoning, as desired: An iconic topping that adds crunch and flavor; feel free to adjust the quantity to your taste.
1 quart whole milk (946 milliliters): Used to create a creamy filling; choose high-fat milk for luxurious results.
½ cup heavy cream (120 milliliters): This creates a rich cream cheese that pairs perfectly with the bagels.
3 tablespoons lemon juice (45 milliliters): It adds brightness and acidity to balance the creaminess.
Salt, to taste: Enhances the creamy spread.
Smoked salmon: Adds a luxurious touch that screams brunch; opt for Nova or Scottish varieties for the best flavor.
Red onion, thinly sliced: This adds crunch and sharpness—perfect for balancing the rich creaminess.
Capers: The briny capers elevate the flavors.
Lemon wedges: For a refreshing squeeze over your finished bagel.

How to Make New York Style Bagels

Mix the Dough: In the bowl of a stand mixer fitted with a dough hook, combine 845 grams of high-gluten flour, 1 tablespoon and 1 teaspoon Diamond Crystal salt, 1 tablespoon sugar, and 2 ¼ teaspoons instant yeast. Gradually add 2 tablespoons of barley malt syrup and 2 ¼ cups of water. Mix on medium-low speed for 12-15 minutes, until you get a stiff, smooth dough.
Windowpane Test: Take a small piece of dough and stretch it between your fingers until it forms a thin membrane without breaking. If it tears, continue kneading until it passes this test.
Chill the Dough: Shape the dough into a ball and place it in a bowl. Cover with plastic wrap and refrigerate for at least 12 hours and up to 24 hours. Chilling develops flavor and texture.
Prepare Baking Sheets: Line two baking sheets with parchment paper and lightly dust with flour. Sprinkle a small bowl with flour for the next steps.
Divide the Dough: After chilling, remove the dough and use a bench scraper to cut it into 12 equal portions, each about 115 grams.
Form the Bagels: Roll each portion into a ball with the smooth side facing out. Roll against a clean surface to seal the bottom. If they don’t stick, add a few drops of water. Lightly dip the bottom of each ball into the flour bowl and place six balls on each baking sheet.
Proof the Bagels: Cover the dough lightly with plastic wrap and proof in a warm place for 1.5 hours, or until the bagels increase in size by 50%. Refrigerate for 1 hour to firm them up.
Make the Holes: Poke a hole through the center of each dough ball and gently stretch to create a three-inch opening.
Boil the Bagels: Bring a large pot of water to a rolling boil and stir in 1 tablespoon of barley malt syrup. Preheat your oven to 425°F (218°C).
Boil in Batches: Boil the bagels for 30-45 seconds per side. Transfer them back to the baking sheets and sprinkle everything bagel seasoning to taste while they are still wet.
Bake the Bagels: Place the bagels in the oven and bake for 14-18 minutes, rotating the pans once, until they are deeply golden brown and shiny. Let them cool completely on wire racks.
Prepare the Cream Cheese: In a medium saucepan over medium heat, warm 1 quart of whole milk and ½ cup of heavy cream to 185°F (85°C). Stir in 3 tablespoons of lemon juice and let it sit for about ten minutes until curds form. Strain through a cheesecloth and rinse the curds before chilling overnight.
Finish the Cream Cheese: Beat the chilled curds in a stand mixer fitted with a whisk attachment until smooth and spreadable. Add salt to taste.
Slice & Assemble: Once cooled, slice the bagels in half, spread cream cheese on the bottom halves, and top with smoked salmon, thinly sliced scallions, tomatoes, and capers. A squeeze of lemon juice enhances all these flavors.

Storing & Reheating

For optimal freshness, store any leftover bagels at room temperature in a paper bag or wrapped in foil for up to two days. For longer storage, refrigerate in an airtight container for up to a week, but expect a slight texture change. You can also freeze the bagels for up to three months; just wrap each one tightly in plastic wrap and place them in a freezer bag. To reheat, simply pop them in a preheated oven at 350°F (175°C) for 5–10 minutes for a fresh-out-of-the-oven taste.

Chef’s Helpful Tips

Avoid over-kneading: While it’s essential to develop gluten, overworking the dough can make bagels tough.
Use room temperature ingredients where noted: This helps everything combine more evenly for a smoother dough.
Keep a close eye on boiling time: Over-boiling can lead to dense bagels, while under-boiling may not yield that desired chewy crust.
Experiment with toppings: Don’t hesitate to personalize your bagels with different seasoning blends or additional toppings.
Adjust your oven’s baking time: Every oven is unique, so monitor your bagels so they come out perfectly golden.

New York Style Bagels bring a taste of the Big Apple straight into your home, transforming ordinary mornings into something extraordinary. As you take on this recipe, allow yourself to enjoy the journey—each knead, each boil, and each bite. Don’t hesitate to experiment with spreads, toppings, and even flavors; after all, culinary creativity is where the magic happens. Enjoy the delightful satisfaction of serving homemade bagels that will have everyone, including yourself, coming back for more!

Recipe FAQs

Can I make these bagels ahead of time?

Absolutely! You can prepare the dough and let it refrigerate overnight or even freeze the shaped bagels before boiling them. Just remember to thaw and proof before boiling.

What can I use instead of high-gluten flour?

If high-gluten flour is hard to find, bread flour is an excellent substitute. It won’t provide exactly the same chew, but your bagels will still be delicious.

What’s the best way to serve New York Style Bagels?

Bagels are incredibly versatile! You can serve them simply with cream cheese, load them with smoked salmon and capers, or even turn them into breakfast sandwiches.

How do I store leftover bagels?

Store bagels in a paper bag at room temperature for up to two days or in the refrigerator for up to a week. For longer storage, wrap them tightly and freeze for up to three months.

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New York Style Bagels

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Author: Anna
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 12 bagels 1x
Category: Breakfast
Method: Boiling and Baking
Cuisine: American

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Description

These New York Style Bagels are bursting with flavor and easy to prepare. With high-gluten flour and barley malt syrup, enjoy homemade bagels perfect for breakfast or brunch!

Ingredients

Scale

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

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Instructions

Combine high-gluten flour, salt, sugar, and instant yeast in the bowl of a stand mixer. Add barley malt syrup and water, mixing on medium-low speed for 12-15 minutes until a stiff dough forms.
Perform the windowpane test, ensuring the dough stretches without tearing. Continue mixing if necessary.
Shape the dough into a ball, cover, and chill for 12 to 24 hours.
Line baking sheets with parchment and lightly dust with flour. Prepare a small bowl with flour.
Cut the chilled dough into 12 equal portions. Form each into a ball, ensuring the smooth side is exposed while rolling against a clean surface.
Cover the dough and proof in a warm place for 1.5 hours. Refrigerate for 1 hour to firm up.
Poke a hole in each dough ball and stretch to form a 3-inch opening.
Boil water in a large pot; add barley malt syrup. Preheat oven to 425°F (218°C).
Boil bagels 30-45 seconds on each side in batches. Transfer back to baking sheets and sprinkle with everything bagel seasoning.
Bake bagels for 14-18 minutes until golden brown, rotating pans once. Cool on wire racks.

Notes

For best flavor, let the dough chill for the full 24 hours.
Use a thermometer to ensure boiling water is at the right temperature before adding the bagels.
Feel free to top your bagels with your favorite spreads and toppings.