New York Style Bagels are a beloved staple that brings a taste of the Big Apple right into your kitchen. With their glossy crust and chewy interior, they’re not just breakfast; they’re the perfect canvas for breakfast sandwiches, snacks, and more. I remember my first encounter with a New York bagel during a trip to the city, and nothing compared to that warm, freshly baked perfection topped with cream cheese and lox. Once you’ve tried making these at home, you’ll realize it’s easier than you might think!

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

These homemade bagels boast that characteristic flavor and texture that makes you think you’re at a bustling deli in Manhattan. From the moment you pull them out of the oven, your kitchen will be filled with an irresistible aroma. The best part? They’re a budget-friendly option for a delicious start to your day or a casual family gathering. Roll up your sleeves, because these aren’t just any bagels; they’re New York Style Bagels, and they’re ready to impress!

Why You’ll Love This Recipe

Simple & Quick: These bagels take about 2 hours of active time, plus an overnight chill, making them a wonderful option for weekend baking.
Irresistible Flavor: Each bite delivers a perfect combination of chewiness and flavor, thanks to high-gluten flour and barley malt syrup.
Eye-Catching Appeal: Their shiny crust and enticing toppings make them visually stunning and perfect for brunch spreads.
Flexible Serving: Enjoy them for breakfast, as a midday snack, or even as a side to your favorite soup.
Diet-Friendly Options: Easily adapt the toppings to fit vegan or gluten-free diets with simple ingredient swaps.

Ingredients You’ll Need

845 grams high-gluten flour: This flour has a higher protein content for the ideal chewiness. If you don’t have high-gluten flour, bread flour makes a good substitute.
1 tablespoon + 1 teaspoon (18 grams) Diamond Crystal salt: Enhances flavor and strengthens the dough. Avoid table salt if possible; it’s denser and can affect dough hydration.
1 tablespoon (12 grams) sugar: A touch of sweetness helps the bagels brown beautifully and feeds the yeast for a good rise.
2 ¼ teaspoons (7 grams) instant yeast: This allows for a quicker rise, making the process seamless. You can use active dry yeast, but it may take longer for the dough to rise.
2 tablespoons (40 milliliters) barley malt syrup: This key ingredient contributes to the authentic flavor and color of New York Style Bagels. Honey or agave syrup is a decent alternative if you’re in a pinch.
2 ¼ cups (530 milliliters) water: Warm water at about 100°F (38°C) helps activate the yeast.
Water, enough to fill a large pot: This is for boiling the bagels, which gives them their signature texture.
1 tablespoon (15 milliliters) barley malt syrup: Added to the boiling water for flavor and glossiness.
Everything bagel seasoning, as desired: A fun mix of sesame seeds, poppy seeds, onion, and garlic that turns your bagels into something special.
1 quart (946 milliliters) whole milk: For making your creamy spread, use full-fat milk for the best flavor.
½ cup (120 milliliters) heavy cream: This adds richness to the cream cheese spread.
3 tablespoons (45 milliliters) lemon juice: Fresh lemon juice brightens the flavors of the spread. If you’re out, vinegar can substitute in a pinch.
Salt, to taste: For seasoning the cream cheese.
Smoked salmon, Nova or Scottish: The classic topping that pairs beautifully with cream cheese. Feel free to adjust according to preference.
Red onion, thinly sliced: Adds a mild crunch and sharpness. You can substitute with scallions or omit them altogether.
Capers: These little bursts of briny goodness elevate the whole dish.
Lemon wedges: For an extra squeeze of freshness just before serving.

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 high-gluten flour, 1 tablespoon + 1 teaspoon Diamond Crystal salt, 1 tablespoon sugar, and 2 ¼ teaspoons instant yeast. Add 2 tablespoons barley malt syrup and 2 ¼ cups warm water. Mix on medium-low speed for 12-15 minutes until a stiff, smooth dough forms.
Windowpane Test: Pinch off a small piece of dough and stretch it until it forms a thin windowpane without tearing. If it tears, mix it a little longer before testing again.
Chill the Dough: Shape the dough into a ball and place it in a bowl covered with plastic wrap or a plate. Chill for at least 12 hours and up to 24 hours in the refrigerator.
Prepare Baking Sheets: Line two baking sheets with parchment paper and lightly dust them with flour. Fill a shallow bowl with flour for dusting the dough.
Portioning the Dough: Remove the dough from the bowl. Use a bench scraper to cut it into 12 equal portions, about 115 grams each.
Shape the Bagels: Form each portion into a ball, keeping the smooth skin exposed. Roll them gently against a clean surface to seal the bottom. If the dough doesn’t stick, add a few drops of water to help it adhere. Dip the bottom of each ball into the flour. Place six balls on each baking sheet.
Proof the Dough: Cover the dough lightly with plastic wrap and proof in a warm place for 1.5 hours, or until puffed up by about 50%. After this, refrigerate for 1 hour to firm up.
Form Holes: Poke a hole in the center of each dough ball and gently stretch to create a 3-inch opening.
Boil the Bagels: In a large pot, bring water to a rolling boil and add 1 tablespoon barley malt syrup. Preheat your oven to 425°F (218°C).
Boil in Batches: Boil the bagels, 30-45 seconds per side. Transfer them back to the baking sheets and sprinkle with everything bagel seasoning while they’re still wet.
Bake the Bagels: Place the baking sheets in the oven and bake for 14-18 minutes, rotating the pans halfway through, until golden brown. Allow them to cool on wire racks.
Prepare the Spread: In a medium saucepan, heat 1 quart whole milk and ½ cup heavy cream over medium heat until it reaches 185°F (85°C). Stir in 3 tablespoons lemon juice, then remove from the heat. Let it sit for about 10 minutes until curds form.
Strain the Curds: Strain the mixture through cheesecloth set over a bowl; discard the whey. Rinse the curds and chill overnight.
Whip the Cream Cheese: In the stand mixer, beat the curds until smooth and spreadable, adding salt to taste.
Slice and Assemble: Once cooled, slice the bagels in half with a bread knife. Spread the whipped cream cheese evenly over the bottom half.
Top It Off: Finish with smoked salmon, thinly sliced red onions, capers, and a squeeze of lemon.

Storing & Reheating

Store your bagels at room temperature in a paper bag for up to 2 days. For longer freshness, transfer them to an airtight container in the refrigerator for up to a week or freeze them for up to 3 months. To reheat, simply pop them in a toaster or oven at 350°F (175°C) for about 5-10 minutes to restore their chewy texture.

Chef’s Helpful Tips

Make sure your water for the dough is warm, not hot, to activate the yeast properly.
If your dough seems too dry or isn’t forming well, add a little more water, one tablespoon at a time.
An overnight chill not only develops better flavor but also makes handling the dough easier.
Test the bagels for doneness; they should be golden brown and slightly firm to the touch before removing from the oven.
Experiment with different toppings—like fresh herbs or cheese—if you’re looking for something beyond traditional.

It’s time to gather your ingredients and show your culinary skills! Making New York Style Bagels at home is not only surprisingly simple but also incredibly rewarding. Once you master these lovely bagels, the flavors and textures will forever change your breakfast routine. Enjoy the process, explore different toppings and fillings, and share them with friends and family. Believe me, they will love the delicious results!

Recipe FAQs

Can I make these bagels without a stand mixer?

Absolutely! You can mix the dough by hand, though it will take more effort to knead to the right consistency. Just make sure to knead well until the dough is smooth and elastic.

What’s the purpose of boiling the bagels?

Boiling bagels before baking is a crucial step. It helps create that glossy, chewy crust that is characteristic of authentic bagels, as well as enhance their flavor.

How can I tell when my bagels are done baking?

Your bagels should be a deep golden brown on the outside and sound hollow when tapped on the bottom. They should also feel firm to the touch.

Can I freeze bagels after baking?

Yes, once completely cooled, bagels can be frozen. Place them in a bag or container that’s airtight to prevent freezer burn. Just slice them beforehand for easy toasting later!

More Breakfast Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

New York Style Bagels

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

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

Print Recipe

Description

These New York Style Bagels boast an irresistible flavor, made with high-gluten flour and barley malt syrup, perfect for any meal or snack. Enjoy homemade goodness!

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

Cook Mode Prevent your screen from going dark

Instructions

In a stand mixer bowl, combine flour, salt, sugar, and yeast. Mix in barley malt syrup and water until a stiff dough forms (12-15 minutes).
Perform the windowpane test with a piece of dough; if it tears, keep mixing until it passes.
Shape the dough into a ball, cover, and chill for 12 to 24 hours.
Prepare two baking sheets with parchment paper and light flour dusting. Fill a shallow bowl with flour.
Cut the chilled dough into 12 equal portions (about 115 grams each) and form into balls.
Seal each ball by rolling it against a clean surface. Dust with flour and place on baking sheets.
Cover with plastic wrap and proof in a warm place for 1.5 hours. Then, refrigerate for an hour.
Make a hole in each ball's center, stretching it to a 3-inch opening.
Boil water with barley malt syrup; preheat the oven to 425°F (218°C).
Boil bagels for 30-45 seconds per side, then return to baking sheets and sprinkle with seasoning.
Bake for 14-18 minutes or until golden brown, rotating the pans once. Cool on wire racks.

Notes

For best results, use high-gluten flour to achieve the desirable chewiness.
Let the bagels cool completely before slicing to maintain texture.
Experiment with different toppings for variety!