New York Style Bagels are more than just breakfast; they are a texture-rich, chewy delight that offers a perfect balance between crusty exteriors and soft interiors. These classic bagels often boast a glossy finish and a unique taste, largely due to the traditional boiling process before baking. For those who have not experienced the joy of a homemade bagel, the satisfaction of pulling a batch from the oven fills the kitchen with warmth and aroma that simply cannot be matched by any store-bought version. Once you bite into a freshly made bagel topped with cream cheese and lox, it’s an experience that’s hard to forget.

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

Many of us associate bagels with lazy Sunday brunches, bustling New York streets, or cozy cafés. There’s something inherently comforting about that first bite, paired with your favorite toppings. Making your own bagels at home may seem daunting, but trust me, with this Homemade Bagel Recipe, you’ll find it’s an incredibly rewarding—and surprisingly simple—way to elevate your breakfast game. Dive into crafting these delicious New York Style Bagels, and you’ll soon be sharing them with family and friends over gatherings or savoring them solo on a quiet morning.

Why You’ll Love This Recipe

Simple & Quick: This recipe takes about 15 minutes to prepare and can be made on a weekend morning.
Irresistible Flavor: The combination of malt syrup and high-gluten flour creates a uniquely chewy texture that’s utterly satisfying.
Eye-Catching Appeal: The shiny, golden crust makes these bagels picture-perfect—perfect for impressing guests!
Flexible Serving: Great for breakfast, as snacks, or even for brunch parties, and you can top them however you like!
Diet-Friendly Options: Adjust toppings and fillings to fit dietary needs, like dairy-free cream cheese or different seeds.

Ingredients You’ll Need

845 grams high-gluten flour: This flour provides the ideal structure and chewy texture. If unavailable, you can use bread flour, though it may slightly change the texture.
1 tablespoon + 1 teaspoon (18 grams) Diamond Crystal salt: Essential for flavor, use only this type for the best balance. Other salts will vary in sodium content and might affect flavor.
1 tablespoon (12 grams) sugar: This small amount helps to feed the yeast and adds a touch of sweetness.
2 ¼ teaspoons (7 grams) instant yeast: The key to a good rise; instant yeast helps the dough rise quickly.
2 tablespoons (40 milliliters) barley malt syrup: This is crucial for that traditional bagel flavor. If you don’t have it, try using honey or molasses, but the taste will slightly change.
2 ¼ cups (530 milliliters) water: Used to hydrate the dough. Ideally, use warm water (around 100°F or 38°C) to activate the yeast.
Enough water to fill a large pot: For boiling the bagels, this is essential to achieve that characteristic crust.
1 tablespoon (15 milliliters) barley malt syrup: Added to the boiling water to enhance that beautiful bagel sheen.
Everything bagel seasoning, as desired: Top the bagels just before baking for added flavor.
1 quart (946 milliliters) whole milk: A creamy base for the cream cheese spread.
½ cup (120 milliliters) heavy cream: It adds richness and a velvety texture to the spread.
3 tablespoons (45 milliliters) lemon juice: This helps in curdling the cream for the cheese spread.
Salt, to taste: Essential for seasoning the cream cheese spread; use it judiciously.
Smoked salmon, Nova or Scottish: A classic topping that adds a savory flavor.
Red onion, thinly sliced: This adds a crunchy bite and tanginess.
Capers: These bring a briny pop that complements the smoked salmon beautifully.
Lemon wedges: For a refreshing squeeze on top.

How to Make New York Style Bagels

Combine the Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, mix 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 40 milliliters of barley malt syrup and 2 ¼ cups of warm water (around 100°F). Mix on medium-low speed for 12-15 minutes until you achieve a stiff, smooth dough that bounces back when pressed.
Windowpane Test: Pinch off a small piece of dough and gently stretch it. If you can see light through it without tearing, the dough is ready. If not, keep mixing until it passes this test.
Initial Proofing: Shape the dough into a ball and place it in a bowl, covering it with plastic wrap or a plate. Chill in the refrigerator for at least 12 hours, up to 24 hours.
Prepare Baking Sheets: Line two baking sheets with parchment paper and lightly dust them with flour. Place a small bowl with flour nearby for easy handling.
Portion the Dough: Remove the dough from the refrigerator and use a bench scraper to divide it into 12 equal pieces, approximately 115 grams each.
Shape Each Bagel: Roll each piece into a ball, ensuring the smooth surface stays intact. Gently poke a hole through the center of each bagel and stretch it to form a three-inch opening.
Proof the Shaped Bagels: Place six bagel balls on each prepared baking sheet and lightly cover them with plastic wrap. Let them proof in a warm, dry place for about 1.5 hours until they’ve increased in size by 50%.
Chill: Refrigerate the bagels for one hour to firm them up before boiling.
Prepare for Boiling: Bring a large pot of water to a rolling boil and add 15 milliliters of barley malt syrup. Preheat your oven to 425°F (218°C).
Boil the Bagels: Working in batches, carefully boil the bagels for 30-45 seconds per side, allowing them to puff up and develop a chewy surface. Transfer them back to the baking sheets afterward and sprinkle with everything bagel seasoning while they’re wet.
Bake Your Bagels: Transfer the sheets to the oven and bake for 14-18 minutes until they are nicely golden brown and shiny. Rotate the pans halfway for even baking.
Prepare Cream Cheese: Heat 1 quart of whole milk and ½ cup of heavy cream in a medium saucepan until it reaches 185°F (85°C). Stir in 3 tablespoons of lemon juice, then let it sit until curds form, about 10 minutes.
Strain the Mixture: Strain the mixture through a cheesecloth, discarding the whey. Rinse the curds with cold water and chill them overnight for the best texture.
Cream Cheese Finish: Transfer the curds to a mixing bowl and beat until smooth and spreadable. Season with salt to your taste.
Assemble Your Bagels: Once your bagels have cooled, slice them in half using a bread knife. Spread the homemade cream cheese generously on the bottom half and top with smoked salmon, thinly sliced red onions, capers, and a squeeze of lemon.

Storing & Reheating

To keep your New York Style Bagels fresh, store them at room temperature in an airtight bag for up to two days. For longer storage, place bagels in the refrigerator where they will stay good for about a week, ensuring they’re well-wrapped to maintain moisture. You can also freeze bagels, up to three months, in a freezer-safe bag or container. Reheat them directly from the freezer by toasting, or wrap in foil and warm in a 350°F (175°C) oven for about 10-15 minutes. Though they taste best the day they are made, this method will help refresh the bagel texture.

Chef’s Helpful Tips

Dough Consistency: If your dough feels too sticky while mixing, don’t hesitate to add a bit more flour; a stiff dough is essential for a good bagel.
Proof Properly: Make sure to let your bagels proof until they’re noticeably puffy; this step is key to achieving the perfect rise.
Control Water Temperature: Ensure that your boiling water is at a full rolling boil before starting. It helps to firm up the bagels’ exterior rapidly.
Experiment with Toppings: Don’t shy away from getting creative with toppings! Beyond everything seasoning, try sesame seeds, poppy seeds, or even cinnamon sugar for a sweet twist.

New York Style Bagels are not just a treat, they’re a celebration of culinary delight. Once you experience the satisfaction of making them from scratch, you’ll find yourself craving them any time of the day. Don’t hesitate to customize your toppings or experiment with flavors that tickle your taste buds. Next time you’re thinking of breakfast, grab your apron and get ready to enjoy the irresistible charm of homemade bagels topped with your favorites. Happy baking!

Recipe FAQs

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

Yes, you can use all-purpose flour, but the texture will not be as chewy. High-gluten flour is preferred for that quintessential New York bagel feel. If you want the best results, stick to high-gluten flour for the most authentic bagel experience.

How do I know when to stop boiling the bagels?

Boil the bagels for 30-45 seconds on each side. You’ll know they’re ready when they have puffed up and feel firm to the touch. Timing is crucial, as under-boiling may lead to a less chewy texture.

Can I make these bagels vegan?

Absolutely! Substitute the cream cheese with a plant-based cream cheese alternative and skip the milk entirely for the topping. You can enhance the flavor using nutritional yeast if desired.

How long do these bagels last?

When stored at room temperature, bagels are best eaten within two days. In the refrigerator, they can last about a week, but freezing them is your best bet if you want to extend their shelf life to about three months. Just remember to wrap them well!

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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: Baking
Cuisine: American

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Description

These New York Style Bagels feature an irresistible flavor with chewy texture, made from high-gluten flour and boiled for authenticity. Perfect for breakfast or brunch!

Ingredients

Scale

845 grams high-gluten flour
1 tablespoon + 1 teaspoon Diamond Crystal salt (18 grams)
1 tablespoon sugar (12 grams)
2 ¼ teaspoons instant yeast (7 grams)
2 tablespoons barley malt syrup (40 milliliters)
2 ¼ cups water (530 milliliters)
water, enough to fill a large pot
1 tablespoon barley malt syrup (15 milliliters)
everything bagel seasoning, as desired
1 quart whole milk (946 milliliters)
½ cup heavy cream (120 milliliters)
3 tablespoons lemon juice (45 milliliters)
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. Mix on medium-low for 12-15 minutes until a smooth dough forms.
Perform the windowpane test by stretching a piece of dough. Continue mixing if it doesn't pass.
Shape the dough into a ball, cover with a plate or plastic wrap, and refrigerate for 12 to 24 hours.
Line baking sheets with parchment and dust with flour. Fill a small bowl with flour.
Cut the dough into 12 equal portions, about 115 grams each.
Form each portion into a ball, sealing the bottom. Roll against a clean surface and flatten. Flour the bottom of each ball, then place on baking sheets.
Cover with plastic wrap and proof for 1.5 hours or until puffed up. Refrigerate for 1 hour to firm up.
Poke a hole in the center of each ball and gently stretch the opening to three inches.
Boil water in a large pot, adding barley malt syrup. Preheat oven to 425°F (218°C).
Boil bagels in batches for 30-45 seconds per side. Transfer back to baking sheets. Add seasoning immediately after boiling.
Bake the bagels for 14-18 minutes until golden brown, rotating pans once. Cool completely on wire racks.

Notes

Make sure to use high-gluten flour for the best texture.
Allow enough time for proofing and chilling for optimal flavor and chewiness.
Feel free to customize toppings with your favorite ingredients.