There’s something undeniably special about New York Style Bagels. Firm, chewy on the outside, and delightfully soft on the inside, they are a staple found on every corner, simply calling out for a schmear of cream cheese or a layer of fragrant lox. There’s a satisfying artistry to crafting these perfect bagels at home. The process is a beautiful blend of precise techniques, patience, and passion, celebrating the age-old tradition of bagel-making.

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 tried my hand at making homemade bagels. The house filled with the warm, yeasty aroma, transporting me straight back to the bustling streets of New York. The expert bagel shop owners, the glossy bagels fresh from the boiling pot — I was ready to recreate that magic in my kitchen! Nothing compares to the satisfaction of pulling your own bagels from the oven, golden brown and glistening with toppings, ready to be enjoyed fresh from the oven.

Why You’ll Love This Recipe

Simple & Quick: Despite a bit of time required, once you get in the groove, making New York Style Bagels becomes a fun routine that can take just a few hours—inclusive of chilling time!
Irresistible Flavor: These bagels boast a chewy exterior balanced with a soft, warm interior, complemented perfectly by your favorite toppings.
Eye-Catching Appeal: Freshly baked bagels are not only delicious—they’re impressively gorgeous! They can easily steal the spotlight at any brunch gathering.
Flexible Serving: From classic cream cheese to savory lox, these bagels are perfect for breakfast, lunch, or a cozy snack anytime.
Diet-Friendly Options: Feel free to experiment with toppings, or make them gluten-free by using high-quality gluten-free flour.

Ingredients You’ll Need

845 grams high-gluten flour: This flour provides the bagels with their classic chewiness. You can substitute with bread flour, but it may alter the texture slightly.
1 tablespoon + 1 teaspoon (18 grams) Diamond Crystal salt: Essential for flavor and helps strengthen the dough during the mixing process; don’t shy away from this key ingredient!
1 tablespoon (12 grams) sugar: A touch of sugar rounds out the flavor, but too much can make the bagels overly sweet. Feel free to cut back if you’d like.
2 ¼ teaspoons (7 grams) instant yeast: Instant yeast helps the dough rise properly without needing to bloom beforehand—a great time-saver.
2 tablespoons (40 milliliters) barley malt syrup: This sweetener deepens the flavor and enhances the gorgeous crust. Use honey or maple syrup as substitutes if you’re out.
2 ¼ cups (530 milliliters) water: Room temperature water activates the yeast smoothly; warm water is preferable if your kitchen is chilly.
Water, enough to fill a large pot: Essential for boiling the bagels; the boiling step is crucial for that classic texture.
1 tablespoon (15 milliliters) barley malt syrup: Added to the boiling water for a flavorful touch and beautiful sheen on your bagels.
Everything bagel seasoning, as desired: Sprinkle liberally on top for that iconic added crunch and flavor. You can also try sesame seeds, poppy seeds, or even go plain.
1 quart (946 milliliters) whole milk: This makes for a rich and creamy spreadable cheese that pairs beautifully with bagels.
½ cup (120 milliliters) heavy cream: This combination with milk creates a luscious texture in your cheese spread.
3 tablespoon (45 milliliters) lemon juice: Adds a bright zing that complements the richness of the cream cheese.
Salt, to taste: The perfect finishing touch for your cream cheese spread.
Smoked salmon, Nova or Scottish: An amazing topping that brings a depth of flavor and wonderfully pairs with the cream cheese.
Red onion, thinly sliced: A peppery bite that adds an appetizing crunch.
Capers: Salty and briny flavors enhance the dish perfectly.
Lemon wedges: A simple squeeze adds brightness to your assembled bagel.

How to Make New York Style Bagels

Prepare 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 water. Mix on medium-low speed for about 12-15 minutes until a stiff dough forms.
Check the Dough Texture: Perform the windowpane test by pinching off a small piece of dough and stretching it until a thin windowpane forms without tearing. If it doesn’t stretch well, keep mixing until it does.
Chill the Dough: Shape the dough into a ball, place it in a bowl, and cover it with plastic wrap or a plate. Chill for at least 12 hours or up to 24 hours.
Prepare Baking Sheets: Line two baking sheets with parchment paper and lightly dust them with flour. Prepare a shallow bowl with flour to help shape the bagels later on.
Divide the Dough: Remove the chilled dough from the fridge. Use a bench scraper to cut the dough into 12 equal portions, about 115 grams each.
Shape the Bagels: Roll each portion into a smooth ball. To seal, place the smooth side against your palm and roll it in a circular motion against a clean surface. If needed, add a few drops of water to help the dough stick. Lightly dip the bottom in flour and place six balls on each prepared baking sheet.
Proof the Dough: Lightly cover the shaped dough with plastic wrap and proof in a warm place for approximately 1.5 hours or until the size has increased by 50%. Then refrigerate for one hour to firm it up a bit.
Form Holes: Gently poke a hole through the center of each dough ball and stretch to form a roughly three-inch opening.
Prepare for Boiling: Bring a large pot of water to a rapid boil and add 1 tablespoon barley malt syrup. Preheat your oven to 425°F (218°C).
Boil the Bagels: Working in batches, boil the bagels for 30-45 seconds per side. Carefully transfer them back to the baking sheets. While still wet, sprinkle with everything bagel seasoning or your toppings of choice.
Bake the Bagels: Transfer the baking sheets to the oven and bake for 14-18 minutes. They should turn deeply golden brown, with a shiny appearance; rotate the pans halfway through.
Make the Cream Cheese Spread: In a medium saucepan over medium heat, warm 1 quart whole milk and ½ cup heavy cream until it hits 185°F (85°C). Stir in 3 tablespoons lemon juice and remove from heat. Let it stand until curds form, about ten minutes.
Strain the Curds: Strain the curds through a cheesecloth set over a bowl, discarding the whey. Rinse the curds, cover, and chill overnight in the fridge.
Whip the Cream Cheese: Using a stand mixer fitted with a whisk attachment, beat the chilled curds until smooth and spreadable. Adjust seasoning with salt to taste.
Assemble the Bagels: Once completely cooled, slice each bagel in half using a bread knife. Spread a generous layer of cream cheese on the bottom half.
Top & Serve: Layer on your smoked salmon, add thinly sliced scallions, tomatoes, and capers. Serve with lemon wedges on the side for an extra zest!

Storing & Reheating

Store your bagels at room temperature in a paper bag for up to 2 days for optimal freshness. If you’d like to keep them longer, they can be stored in an airtight container in the fridge for about a week or frozen for up to 3 months. When ready to enjoy, pop them in the oven or toaster to refresh their delightful texture, with just a few minutes at 350°F (175°C) bringing them back to life.

Chef’s Helpful Tips

Ensure your ingredients, especially water and milk, are at the right temperature for optimal yeast activity.
Use a kitchen scale for precise measurements, which is essential for consistent, bakery-quality bagels.
Be gentle when shaping and boiling to avoid deflating your dough. This improves texture and crumb.
If your dough is sticky while shaping, use a little extra flour on your workspace, but be cautious not to over-flour.
Feel free to experiment with a variety of toppings—everything bagel seasoning is always a crowd-pleaser!

Baking New York Style Bagels at home is not just a cooking project; it’s an experience! You’ll find joy in mastering the techniques and savoring the richly rewarding results. Don’t hesitate to play with toppings or even make the cream cheese spread your own by adding herbs, spices or even fresh vegetables.

Recipe FAQs

What makes New York Style Bagels different?

New York Style Bagels are known for their unique chewy texture, which results from high-gluten flour and the boiling process before baking. The inclusion of barley malt syrup also plays a significant role in defining their flavor and color.

Can I freeze bagels?

Absolutely! Once cooled, simply wrap them tightly in plastic wrap and place in a freezer bag. They can last for up to 3 months. Toasting or reheating them directly from the freezer brings back their fresh-out-of-the-oven taste.

Where can I find barley malt syrup?

Barley malt syrup is typically available in health food stores or online. If unavailable, you can use honey or maple syrup as a substitute, though the flavor profile will slightly differ.

Can I make bagels without a stand mixer?

Yes! You can knead by hand; it might take slightly longer (about 15-20 minutes) to develop the gluten structure, and you’ll need to adjust your technique to ensure smooth dough.