New York Style Bagels are an iconic breakfast staple renowned for their chewy texture and delightful flavor. Unlike the softer bagels found in many other parts of the country, the New York version stands out with its perfect crust and dense, flavorful interior. Made with high-gluten flour and boiled before baking, these bagels offer that authentic bite that you can crave, filling your kitchen with the comforting aroma of freshly baked bread. Every bite takes you back to those bustling delis in the heart of New York City, ideally paired with a spread of rich cream cheese.

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

When I first tried making these bagels at home, I was amazed at how simple yet rewarding the process was. Each step, from mixing the dough to boiling those little rounds of joy, allows you to connect with the food you’re creating. Once you taste these homemade New York Style Bagels, you’ll find it hard to go back to store-bought options. They’re not just bagels—they’re a warm, transformative experience that brings people together. I’m excited to share this recipe with you, and I can’t wait for you to taste the juicy bagels fresh out of the oven, topped with your choice of lox or a classic schmear.

Why You’ll Love This Recipe

Simple & Quick: With a bit of planning, you can whip up these bagels in no time, thanks to a straightforward recipe that yields 12 delicious bagels.
Irresistible Flavor: The chewy texture paired with a slightly sweet crust from the barley malt syrup makes each bite an experience.
Eye-Catching Appeal: Their golden-brown color and toppings make these bagels not only tasty but visually stunning—perfect for impressing guests.
Flexible Serving: Great for breakfast, brunch, or as an afternoon snack, they’re versatile enough to suit any occasion.
Diet-Friendly Options: Adaptable for your dietary preferences with various toppings or fillings, making them universally appealing.

Ingredients You’ll Need

845 grams high-gluten flour: The star of the show; essential for that classic bagel chew. Look for “bread flour” as a substitute if needed.
1 tablespoon + 1 teaspoon (18 grams) Diamond Crystal salt: This is vital for flavor; avoid table salt as it can be saltier than kosher.
1 tablespoon (12 grams) sugar: Adds a hint of sweetness to balance the flavors in the bagels.
2 ¼ teaspoons (7 grams) instant yeast: This helps the dough rise quickly; feel free to use active dry yeast as a substitute.
2 tablespoons (40 milliliters) barley malt syrup: Imparts a unique flavor and maintains a shiny crust. Honey or maple syrup can be alternatives, though the taste will vary slightly.
2 ¼ cups (530 milliliters) water: Warm water helps activate the yeast.
Water, enough to fill a large pot: For boiling the bagels, creating that chewy texture.
1 tablespoon (15 milliliters) barley malt syrup: Used in the boiling water for an extra layer of flavor.
Everything bagel seasoning, as desired: For that classic New York style topping.
1 quart (946 milliliters) whole milk: Serves as the base for the cream cheese spread.
½ cup (120 milliliters) heavy cream: Adds richness to the cream cheese mix.
3 tablespoons (45 milliliters) lemon juice: Adds a fresh, zesty flavor to the cream cheese spread.
Salt, to taste: To enhance your cream cheese mixture.
Smoked salmon, Nova or Scottish: A traditional topping that provides fantastic flavor.
Red onion, thinly sliced: Adds a delightful crunch and tang.
Capers: A classic accompaniment for the rich flavors of smoked salmon.
Lemon wedges: For a fresh squeeze right before enjoying.

How to Make New York Style Bagels

Mix the Dough: In a stand mixer fitted with a dough hook, combine 845 grams of high-gluten flour, 18 grams of Diamond Crystal salt, 12 grams of sugar, and 7 grams of instant yeast. Pour in 40 milliliters of barley malt syrup and 530 milliliters of water. Mix on medium-low speed for 12-15 minutes until you achieve a stiff and smooth dough.
The Windowpane Test: Pinch off a bit of dough and stretch it until it forms a thin “windowpane” without tearing. If it doesn’t pass, continue mixing until it does—this will ensure your bagels have the right texture.
Chill the Dough: Shape the dough into a ball and place it in a bowl, covering it with a plate or plastic wrap. Refrigerate for at least 12 hours, or up to 24 hours, to let the flavors develop.
Prepare for Shaping: Line two baking sheets with parchment paper and lightly dust them with flour. Fill a small, shallow bowl with flour to help with shaping.
Portion the Dough: Once the dough has chilled, remove it from the fridge. Use a bench scraper to cut it into 12 equal portions of about 115 grams each.
Shape the Bagels: Turn each portion into a ball, keeping the smooth side up. Roll gently against a clean surface to seal the bottom, slightly moistening the surface if necessary. Lightly dip each ball into the flour in your shallow bowl and place them on the prepared sheets—six per sheet.
Proof the Dough: Cover the dough lightly with plastic wrap and let it sit in a warm place for one and a half hours, allowing it to rise by about 50%. After that, refrigerate the bagels for one additional hour.
Form the Bagels: Poke a hole in the center of each dough ball and gently stretch it to create about a three-inch opening.
Boil the Bagels: Bring a large pot of water to a rolling boil, adding 15 milliliters of barley malt syrup for flavor. Preheat your oven to 425°F (218°C).
Boil Each Batch: Boil the bagels in batches for 30-45 seconds on each side. Transfer them back to the baking sheets, sprinkling with everything bagel seasoning while they’re still wet.
Bake: Place the bagels in the preheated oven and bake for 14-18 minutes, turning once for uniform browning, until they are a deep golden color and shiny.
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 remove from heat. Allow it to sit until curds form, roughly ten minutes.
Strain and Chill: Strain the mixture using cheesecloth set over a bowl, discarding the whey. Rinse the curds and cover, chilling them overnight.
Smooth the Curds: In a stand mixer with a whisk attachment, beat the chilled curds until smooth and spreadable, seasoning with salt to taste.
Slice and Spread: Once the bagels cool completely, slice them in half with a bread knife. Spread cream cheese across the bottom half of each bagel.
Top It off: Finish your bagels by layering with smoked salmon, thinly sliced red onion, capers, and a squeeze of lemon.

Storing & Reheating

To keep your New York Style Bagels fresh, store them in a paper bag at room temperature for up to two days. For longer storage, place them in an airtight container in the refrigerator for about a week or freeze them for up to three months. When you’re ready to enjoy, pop the frozen bagels into a toaster or a low oven (around 350°F or 175°C) for about 10 minutes until warmed through. Keep in mind that freezing may slightly change the texture, but you can always give them a good toast to revive that fresh-baked quality.

Chef’s Helpful Tips

Avoid Overmixing: Keep an eye on your dough, as overmixing can lead to tough bagels. Just enough kneading ensures the right texture.
Timing is Key: Boiling time impacts the chewiness; don’t rush this process! A proper boil ensures you get that signature texture.
Experiment with Toppings: Although everything seasoning is classic, feel free to try poppy seeds, sesame seeds, or even a sprinkle of salt for variety.
Make Cream Cheese Ahead: The curds can be made a day in advance, making the overall process smoother and your bagels even more delicious.
Practice Dough Shaping: The hole in a bagel is important; too small means they’ll puff up during boiling. Ensure it’s a good size to achieve a perfect bagel.

The joy of homemade New York Style Bagels lies not only in biting into a warm, chewy bagel but also in the satisfaction of the entire process—from mixing the dough to enjoying a glorious bagel topped with your favorite flavors. With a bit of patience and love, you can achieve a bakery-quality bagel right in your own kitchen. I encourage you to experiment with flavors and toppings to make it your own. Enjoy this delightful recipe with friends and family, and savor every bite!

Recipe FAQs

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

Absolutely! While high-gluten flour is preferred for its chewiness, all-purpose flour will work in a pinch. You may find the texture slightly less chewy, but they’ll still be delicious. Just be mindful of the hydration level; all-purpose might absorb slightly less water.

How long can I store my homemade bagels?

Your homemade bagels will stay fresh at room temperature for about two days when stored in a paper bag. For freezer storage, they can last up to three months. Just make sure they’re in an airtight container or tightly wrapped to prevent freezer burn.

Can I make these bagels vegan?

Yes, you can definitely make a vegan version! Substitute the heavy cream in the cream cheese with a plant-based alternative. Additionally, replace the egg in toppings or just stick to your preferred toppings to keep it plant-based.

Why do I need to boil the bagels?

Boiling serves two critical purposes: it helps form the bagel’s outer texture, leading to that iconic chew and shiny crust, and it partially cooks the dough, allowing the bagels to maintain their shape during baking. It’s an essential step for achieving that authentic New York bagel experience!

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New York Style Bagels

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Author: Peter
Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 48 minutes
Yield: 12 bagels 1x
Category: Breakfast
Method: Baking
Cuisine: American

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Description

These New York Style Bagels are known for their irresistible flavor and chewy texture, made with high-gluten flour and a touch of barley malt syrup for amazing taste. Perfect for breakfast or brunch, they’re fun to make and even better to eat!

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 bowl, combine flour, salt, sugar, and yeast. Add barley malt syrup and water, mixing until a stiff dough forms, about 12-15 minutes.
Perform the windowpane test to check for dough texture and continue mixing if necessary.
Shape dough into a ball, cover, and chill for 12 to 24 hours.
Prepare two baking sheets with parchment paper and dust with flour. Have a small bowl of flour ready.
Cut dough into 12 equal pieces, rolling each into a ball with the smooth side out. Lightly dip in flour and place on baking sheets.
Cover and proof in a warm area for 1.5 hours or until doubled in size. Refrigerate for 1 hour afterward.
Poke a hole in each dough ball and stretch to form a 3-inch opening.
Boil a large pot of water with barley malt syrup and preheat the oven to 425°F (218°C).
Boil bagels for 30-45 seconds per side, then return to baking sheets with seasoning added while wet.
Bake for 14-18 minutes until golden brown, rotating once, then cool on wire racks.

Notes

These bagels can be topped with various seasonings such as sesame or poppy seeds.
For best results, use high-gluten flour for that perfect chewy texture.
Bagels can be toasted and enjoyed with various spreads or toppings.