New York Style Bagels hold a special place in the heart of food lovers everywhere. With their shiny, crisp exterior and chewy interior, these bagels are unlike any other. There’s something magical about the process of making them from scratch—watching the dough come together, feel the texture change as it rises, and then the moment they hit the boiling water, transforming into those golden rounds we love. These bagels aren’t just breakfast; they’re a nostalgic experience that brings back memories of bustling delis and cozy homes on lazy Sundays.

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

I still remember the first time I attempted to make bagels at home. The smell of fresh bread filling my kitchen was irresistible. As I pulled the bagels from the oven, their golden allure captivated me. I topped them with cream cheese, lox, and capers, and I couldn’t help the smile that crept across my face. Making homemade New York Style Bagels is a journey worth taking—one that fills your belly and warms your heart. Now, let’s dive into this delightful experience together!

Why You’ll Love This Recipe

Simple & Quick: Though making bagels takes some time, the hands-on parts are straightforward and rewarding.
Irresistible Flavor: These bagels have a delightful chewiness and a rich, toasty flavor that outshines store-bought versions.
Eye-Catching Appeal: Their shiny tops and perfect form make them ideal for sharing (or keeping for yourself!).
Flexible Serving: Perfect for breakfast, brunch, or even a snack throughout the day.
Diet-Friendly Options: Vegetarian toppings like cucumbers and sprouts provide a fresh flavor twist.

Ingredients You’ll Need

845 gram high-gluten flour: This gives the bagels their chewy texture. You can substitute with bread flour if needed, but high-gluten flour is best.
1 tablespoon + 1 teaspoon (18 gram) Diamond Crystal salt: Essential for flavor. Avoid table salt as it has different measurements.
1 tablespoon (12 gram) sugar: Just a hint of sweetness to help the yeast activate.
2 ¼ teaspoon (7 gram) instant yeast: Directly adds to the dough without proofing, resulting in a better rise.
2 tablespoon (40 milliliter) barley malt syrup: This adds both sweetness and a hint of malt flavor, crucial for authentic bagels.
2 ¼ cup (530 milliliter) water: Essential for hydrating the dough; use lukewarm water to ensure it activates the yeast.
Water, enough to fill a large pot: For boiling the bagels; this step is crucial for achieving that iconic crust.
1 tablespoon (15 milliliter) barley malt syrup: Added to boiling water to enhance flavor and color.
Everything bagel seasoning, as desired: A blend of seeds and seasonings that makes your bagels irresistible.
1 quart (946 milliliter) whole milk: Used to create a creamy cheese for topping.
½ cup (120 milliliter) heavy cream: Adding richness to your cream cheese spread.
3 tablespoon (45 milliliter) lemon juice: Provides acidity to help form curds in the cheese.
Salt, to taste: Essential for the cream cheese seasoning.
Smoked salmon, Nova or Scottish: The classic topping for New York bagels.
Red onion, thinly sliced: Adds a sharp bite that works perfectly with cream cheese and lox.
Capers: Their briny flavor complements the salmon beautifully.
Lemon wedges: To squeeze over the toppings for a bright finish.

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 + 1 teaspoon Diamond Crystal salt, 1 tablespoon sugar, and 2 ¼ teaspoons instant yeast. Pour in 2 tablespoons barley malt syrup and 2 ¼ cups lukewarm water. Mix on medium-low speed for about 12-15 minutes, until you have a stiff, smooth dough.
Windowpane Test: Pinch off a small piece of the dough and stretch it until it forms a thin “windowpane” without tearing. If necessary, continue mixing until it passes this test.
Chill the Dough: Shape the dough into a ball and place it in a bowl. Cover with a plate or plastic wrap, then chill in the refrigerator for at least 12 hours, and up to 24 hours for the best flavor.
Prep Your Baking Sheets: Line two baking sheets with parchment paper and lightly dust with flour. Fill a small bowl with flour for later.
Shape the Bagels: Remove the dough from the refrigerator and use a bench scraper to cut it into 12 equal portions, each about 115 grams. Roll each portion into a ball, ensuring the smooth side is up, then roll it against a clean surface to seal the bottom. If needed, add a few drops of water to help the dough stick. Lightly dip the bottoms into flour and place six balls on each prepared baking sheet.
Proof the Bagels: Lightly cover the shaped bagels with plastic wrap. Let them proof in a warm, dry place for about 1.5 hours, or until they have increased in size by 50%. After proofing, refrigerate the bagels for an hour to firm up.
Form the Holes: Use your finger to poke a hole through the center of each dough ball. Gently stretch the hole to about three inches.
Boil the Bagels: Bring a large pot of water to a rolling boil and add 1 tablespoon of barley malt syrup. Preheat the oven to 425°F (218°C).
Boil in Batches: 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 still wet.
Bake: Place the bagels in the preheated oven and bake for 14-18 minutes until they are deeply golden brown and shiny. Rotate the pans halfway for even baking. Allow cooling completely on wire racks.
Make the Cream Cheese: In a medium saucepan, heat 1 quart of whole milk and ½ cup of heavy cream over medium heat, ensuring it reaches 185°F (85°C), then stir in 3 tablespoons of lemon juice. Remove from heat and let it sit until curds form, about ten minutes.
Strain and Chill: Strain the curds through cheesecloth over a bowl and discard the whey. Rinse and cover the curds and chill overnight.
Blend the Cream Cheese: In the stand mixer fitted with the whisk attachment, transfer the chilled curds and beat until smooth and spreadable. Season with salt to taste.
Assemble Your Bagels: Slice the cooled bagels in half and spread cream cheese generously over the bottom half. Top with smoked salmon, red onion slices, capers, and a squeeze of fresh lemon juice.

Storing & Reheating

To keep your New York Style Bagels fresh, store them at room temperature in a paper bag for up to 2 days. If you need to hold them longer, place them in an airtight container in the fridge for up to a week. For longer storage, freeze the bagels in a plastic freezer bag for up to 3 months. When you’re ready to enjoy, pop them straight into a toaster or oven at 350°F (175°C) for about 5-10 minutes to refresh their crust and texture.

Chef’s Helpful Tips

Don’t Rush the Proofing: Giving the bagels time to rise will ensure they are soft and chewy inside.
Use the Right Flour: High-gluten flour is crucial for achieving that classic bagel structure.
Pay Attention When Boiling: Too long in the boiling water can make them too gummy, while too short won’t give that crucial crust.
Experiment with Toppings: Don’t limit yourself to lox! Try other toppings like sliced cucumbers and sprouts for a refreshing twist.
Plan Ahead: This recipe is perfect for prep throughout the week; freshly baked bagels make breakfast special.

The beauty of making New York Style Bagels at home is simply undeniable. Not only are they delicious, but they’re also deeply satisfying to create. Each step brings you closer to that ideal texture and taste, making any meal feel like a special occasion. Whether you’re enjoying them with a simple smear of cream cheese or a decadent spread of toppings, they are sure to impress. Don’t hesitate to make this bagel-making adventure your own!

Recipe FAQs

How do I know when my bagels are boiled enough?

The right boiling time for your bagels is 30-45 seconds on each side. You’ll know they’re ready when they puff up slightly and have a shiny surface. This cooking process is what gives them their iconic crust.

Can I make these bagels without yeast?

Yeast is crucial for the rise and texture of New York Style Bagels. However, you can create a sourdough version by using an active sourdough starter, though the method will differ significantly due to the fermentation process.

Can I freeze the bagels after baking?

Yes! Once the bagels are completely cool, wrap them tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months, preserving their taste and texture.

What can I use instead of barley malt syrup?

If you cannot find barley malt syrup, you can substitute with honey or brown sugar for a similar sweetness. However, barley malt syrup is unique in flavor and is traditionally used in bagel recipes for authenticity.

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New York Style Bagels

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Author: Peter
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 12 bagels 1x
Category: Breakfast
Method: Boiling and baking
Cuisine: American

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Description

These New York Style Bagels are irresistibly warm and chewy, made with high-gluten flour and boiled to perfection. Perfect for breakfast or brunch, these bagels shine with an incredible flavor that’s quick to make at home.

Ingredients

Scale

845 grams high-gluten flour
1 tablespoon + 1 teaspoon (18 grams) Diamond Crystal salt
1 tablespoon (12 grams) sugar
2 ¼ teaspoons (7 grams) instant yeast
2 tablespoons (40 milliliters) barley malt syrup
2 ¼ cups (530 milliliters) water
water, enough to fill a large pot
1 tablespoon (15 milliliters) barley malt syrup
everything bagel seasoning, as desired
1 quart (946 milliliters) whole milk
½ cup (120 milliliters) heavy cream
3 tablespoons (45 milliliters) 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 bowl, mix flour, salt, sugar, and yeast. Add barley malt syrup and water, mixing until a stiff dough forms.
Conduct the windowpane test; if it tears, mix more until it passes.
Shape the dough into a ball, place it in a bowl, and cover. Chill for 12 to 24 hours.
Prepare baking sheets with parchment and dust with flour. Fill a bowl with flour.
Cut the chilled dough into 12 equal pieces, shaping each into a ball.
Proof the balls for 90 minutes until puffed, then refrigerate for one hour.
Create a hole in each ball, stretching it to a three-inch opening.
Boil water with barley malt syrup. Preheat the oven to 425°F (218°C).
Boil each bagel for 30-45 seconds per side, then transfer to baking sheets and sprinkle with seasoning.
Bake for 14-18 minutes until golden brown, then cool completely on racks.

Notes

For the best bagel texture, ensure to chill the dough for at least 12 hours.
If you prefer a sweeter bagel, feel free to adjust the sugar amount slightly.
Store leftover bagels in an airtight container at room temperature for up to 2 days.