New York Style Bagels are a beloved classic in the world of baked goods. With their shiny, golden crust and soft, chewy interior, these delectable rounds of joy have a texture that’s addictive and flavor that’s unforgettable. Making bagels at home allows you to connect with the heart of New York’s food culture, transforming simple, high-gluten flour and a few extra ingredients into something quite extraordinary. There’s a special satisfaction in delivering these fresh, boiling beauties from your oven to the breakfast table.

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

A few years back, I found myself craving a true New York Style Bagel that reminded me of the little deli around the corner. This homemade version not only brings that taste to my kitchen but elevates it in a way that’s difficult to achieve with store-bought varieties. The freshness of ingredients, the aroma wafting through your home, and the pride of crafting these bagels from scratch are incredibly rewarding. If you’re ready to begin your bagel-making adventure, you’ll be amazed by the results.

Why You’ll Love This Recipe

Simple & Quick: With a bit of patience for the chilling time, you can have freshly baked bagels in about 2 hours.
Irresistible Flavor: Get ready for scrumptiously chewy bagels with a shiny crust — the perfect balance.
Eye-Catching Appeal: Impress your friends with these homemade bagels; they look as good as they taste!
Flexible Serving: Perfect for breakfast, snacks, or even brunch gatherings; pair them with cream cheese, lox, or your favorite toppings.
Diet-Friendly Options: You can easily adjust the toppings to suit any dietary preference or flavor craving.

Ingredients You’ll Need

845 grams high-gluten flour: This is key to achieving that chewy bagel texture. Bread flour can be substituted, but high-gluten flour yields the best results.
1 tablespoon + 1 teaspoon Diamond Crystal salt (18 grams): Essential for flavor and proper fermentation. Avoid table salt as it can affect rising times.
1 tablespoon sugar (12 grams): Adds a slight sweetness, helping with browning during baking.
2 ¼ teaspoons instant yeast (7 grams): This variety allows for a quick rise; active dry yeast can be used but may require additional proofing.
2 tablespoons barley malt syrup (40 milliliters): Used in the dough and boiling water for authentic flavor. Honey is a good alternative if you can’t find it.
2 ¼ cups water (530 milliliters): Essential for developing the dough; make sure it’s warm but not hot to activate the yeast.
Water for boiling: Enough to fill a large pot for boiling the bagels.
1 tablespoon barley malt syrup (15 milliliters): You’ll add this to the boiling water to enhance the flavor and color of the bagels.
Everything bagel seasoning: Add this as desired for extra flavor on top.
1 quart whole milk (946 milliliters) and ½ cup heavy cream (120 milliliters): These two combine to create a rich cream cheese spread.
3 tablespoons lemon juice (45 milliliters): Helps to curdle the milk for making fresh cheese; you can use vinegar instead.
Salt to taste: Essential for seasoning the cream cheese spread.
Smoked salmon, Nova or Scottish: This classic topping complements bagels beautifully.
Red onion, thinly sliced: Adds a crunchy, sharp flavor contrast to the cream cheese and salmon.
Capers: Provide a briny pop that elevates the overall flavor.
Lemon wedges: Freshly squeezed lemon adds brightness to your bagel if desired.

How to Make New York Style Bagels

Combine the dry ingredients: In the bowl of a stand mixer fitted with a dough hook, mix together the 845 grams of high-gluten flour, 18 grams of Diamond Crystal salt, 12 grams of sugar, and 7 grams of instant yeast.
Add wet ingredients: Pour in the 40 milliliters of barley malt syrup and 530 milliliters of warm water. Mix on medium-low speed for about 12-15 minutes, until a stiff, smooth dough forms.
Check dough consistency: Perform the windowpane test by pinching off a small piece of dough and stretching it. If it forms a thin windowpane without tearing, it’s ready. If not, continue mixing until it reaches the desired consistency.
Chill the dough: Shape the dough into a ball, place it in a bowl, and cover it with a plate or plastic wrap. Chill in the refrigerator for at least 12 hours and up to 24 hours.
Prep for shaping: Line two baking sheets with parchment paper and lightly dust them with flour. Also, fill a small, shallow bowl with flour for dipping the dough.
Divide the dough: On a clean surface, use a bench scraper to cut the chilled dough into 12 equal portions, each about 115 grams.
Shape each bagel: Form each piece into a ball, leaving the smooth skin exposed. Roll each ball in a circular motion against the clean surface to seal the bottom. Lightly dip the bottom into flour and place six balls on each prepared baking sheet.
Proof the bagels: Cover the dough balls lightly with plastic wrap and let them proof in a warm, dry place for about one and a half hours, until they’ve increased in size by 50%. Then, refrigerate the dough for an hour to firm it up.
Make the bagel holes: Gently poke a hole in the center of each dough ball and stretch it to create a three-inch opening.
Prepare to boil: Bring a large pot of water to a rolling boil and stir in the remaining 15 milliliters of barley malt syrup. Preheat your oven to 425°F (218°C).
Boil the bagels: Work in batches, boiling the bagels for 30 to 45 seconds on each side. Once done, transfer them back to the baking sheets and sprinkle on everything bagel seasoning while they are 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 for even baking, then transfer them to wire racks to cool completely.
Make the cream cheese: In a medium saucepan, heat 946 milliliters of whole milk and 120 milliliters of heavy cream over medium heat until it reaches 185°F (85°C). Stir in 45 milliliters of lemon juice and let it sit until curds form, about ten minutes.
Strain and chill the curds: Strain the mixture through cheesecloth set over a bowl; discard the whey. Rinse and then cover the curds, placing them in the fridge overnight for chilling.
Finishing 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.
Slice the bagels: Take your cooled bagels and slice them in half with a bread knife.
Assemble your creations: Spread a generous layer of cream cheese over the bottom half of each bagel and top with lox, thinly sliced scallions, tomatoes, capers, and a squeeze of fresh lemon juice.

Storing & Reheating

To store leftover bagels, place them in a paper bag at room temperature for up to 2 days, or in an airtight container in the refrigerator for up to a week. For long-term storage, freeze them in a zip-top bag for up to three months. To enjoy them again, simply toast them straight from the freezer or warm them in the oven at 350°F (175°C) for about 10-15 minutes until heated through. Expect slight changes in texture after freezing, but toasting helps revive that delightful chewiness.

Chef’s Helpful Tips

Common mistakes include over-kneading the dough, which can make bagels tough. Pay attention to the windowpane test.
For the best flavor, use room temperature ingredients, especially when making the cream cheese.
Timing is key – ensure you allow adequate time for both proofing and chilling for the best texture.
If the dough sticks too much during shaping, add a little more flour to your surface.
Experiment with different seasonings or toppings to customize your bagels.

When it comes to making New York Style Bagels, every step contributes to the incredible final product. From the rich dough to the flavorful toppings, these bagels bring the joy of New York right into your kitchen. Feel free to experiment with different flavors and toppings; the possibilities are endless. Enjoy every chewy, delightful bite of these homemade bagels — they’re more than just bread; they’re a labor of love.

Recipe FAQs

Can I make these bagels gluten-free?

While traditional New York Style Bagels rely on high-gluten flour for that signature chew, you can experiment with gluten-free flour blends designed specifically for bread baking. Keep in mind that the texture may differ.

How should I store my bagels?

Store your bagels in a paper bag at room temperature for up to 2 days. For longer storage, freeze them in an airtight bag for up to three months, toasting them when ready to enjoy.

What toppings can I use on my bagels?

The sky’s the limit! Aside from classic cream cheese and lox, try avocado, whipped feta, smoked turkey, or even sweet options like cream cheese and jam for a different twist.

Can I add flavor variations to my bagels?

Absolutely! You can mix in spices like garlic or onion powder into the dough, or add ingredients like diced jalapeños, cheese, or herbs for a unique flavor profile. Just remember to maintain the balance in dough consistency.

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New York Style Bagels

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

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Description

These New York Style Bagels are a must-try for lovers of homemade dough. With a perfectly boiled texture and delightfully chewy crust, this recipe brings you the classic bagel experience right from your kitchen. Made with high-gluten flour and barley malt syrup, they are incredibly flavorful and 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

In a stand mixer bowl, mix flour, salt, sugar, and yeast. Add barley malt syrup and water; mix for 12-15 minutes until a stiff dough forms.
Conduct the windowpane test: Stretch a piece of dough until it forms a thin windowpane without tearing. Continue mixing if necessary.
Shape into a ball, place in a bowl, and cover. Chill for 12 to 24 hours.
Line baking sheets with parchment and dust with flour. Prepare a small bowl with flour.
Cut the chilled dough into 12 equal portions, roughly 115 grams each.
Shape each portion into a ball, rolling to seal the bottom. Dust with flour and place on prepared sheets.
Cover with plastic wrap and proof for 1.5 hours, then refrigerate for 1 hour to firm up.
Poke a hole through the center of each ball and gently stretch to a three-inch opening.
Boil water in a large pot, add barley malt syrup, and preheat the oven to 425°F (218°C).
Boil the bagels for 30-45 seconds on each side, then return to baking sheets and add seasoning.
Bake for 14-18 minutes until golden brown, rotating the pans once. Cool completely on wire racks.

Notes

For the best flavor, refrigerate the dough overnight before shaping.
If dough is sticky, lightly flour your hands while shaping the bagels.
Boiling the bagels is key for achieving that classic chewy texture.