New York Style Bagels are more than just a breakfast staple; they’re a beloved tradition that brings a touch of that iconic New York flair right to your kitchen. Characterized by their shiny crust and soft, chewy interior, these bagels are perfect for everything from a simple spread of cream cheese to a lavish lox and bagel brunch. While store-bought versions can be convenient, they often lack the depth of flavor and texture that you can achieve at home.

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

The secret to these bagels lies in the high-gluten flour that gives them that signature chewiness, combined with boiling them before baking to create a delightful crust. You might be surprised at how straightforward the process is! This homemade bagel recipe allows you to craft delicious, New York Style Bagels that you’ll crave again and again. Gather your ingredients and let’s dive into this delightful bag-making adventure!

Why You’ll Love This Recipe

Simple & Quick: This recipe can be made in just about 2 hours, with minimal hands-on time.
Irresistible Flavor: Freshly baked bagels have a nutty, slightly sweet flavor enhanced by the barley malt syrup.
Eye-Catching Appeal: Golden brown and shiny, these bagels are sure to impress friends and family alike.
Flexible Serving: Perfect for breakfast, brunch, or even a late-night snack, these bagels are endlessly versatile.
Diet-Friendly Options: Easily adaptable for toppings—go savory with smoked salmon or sweet with cream cheese and fruit preserves.

Ingredients You’ll Need

845 grams high-gluten flour: This flour absorbs more water than all-purpose flour, creating the dense, chewy texture characteristic of New York Style Bagels.
1 tablespoon + 1 teaspoon (18 grams) Diamond Crystal salt: Key for flavor; makes a noticeable difference in the taste of the dough.
1 tablespoon (12 grams) sugar: Sweetens the dough just a touch, balancing the flavors.
2 ¼ teaspoons (7 grams) instant yeast: For perfect rising; no need to proof it beforehand.
2 tablespoons (40 milliliters) barley malt syrup: Adds a wonderful, slightly sweet flavor and aids in achieving a beautiful crust.
2 ¼ cups (530 milliliters) water: The base of your dough, ensure it’s warm for optimal yeast activation.
Water for boiling: Essential for achieving that bagel texture; the boiling process creates the bagel’s signature crust.
1 tablespoon (15 milliliters) barley malt syrup for boiling: Enhances flavor and texture during the boiling process.
Everything bagel seasoning: For that classic New York flavor, add as much as you like!
1 quart (946 milliliters) whole milk: Perfect for making your creamy topping.
½ cup (120 milliliters) heavy cream: Adds richness to your cream cheese base.
3 tablespoons (45 milliliters) lemon juice: Helps create the tangy cream cheese spread.
Salt to taste: For seasoning your cream cheese spread.
Smoked salmon: A luxurious topping for that brunch experience.
Red onion, thinly sliced: Provides sharpness that complements the cream and salmon.
Capers: A touch of briny flavor enhances every bite.
Lemon wedges: Squeeze fresh lemon juice over your finished bagels for added brightness.

How to Make New York Style Bagels

Combine Ingredients: In the bowl of a stand mixer fitted with a dough hook, mix together the high-gluten flour, salt, sugar, and instant yeast. Slowly add the 2 tablespoons of barley malt syrup and 2 ¼ cups of warm water. Mix on medium-low speed for 12-15 minutes until a stiff and smooth dough forms.
Perform the Windowpane Test: Pinch off a small piece of dough and stretch it until a thin membrane (windowpane) forms without tearing. If it doesn’t pass, continue mixing until it does.
Chill the Dough: Shape the dough into a ball, place it in a bowl, and cover with plastic wrap. Leave it to chill in the refrigerator for at least 12 hours, or up to 24 hours for the best flavor development.
Prepare Baking Sheets: Line two baking sheets with parchment paper and lightly dust them with flour. Prepare a small bowl of flour for coating the dough.
Portion the Dough: Remove the dough from the fridge after chilling. Using a bench scraper, divide it into 12 equal portions, about 115 grams each.
Shape the Bagels: Roll each portion into a ball with the smooth side up against your palm. Roll it against a surface to seal it, dipping it in flour if necessary. Arrange the formed bagels on the baking sheets.
Proof the Dough: Lightly cover the bagels and let them rise in a warm, dry place for about 1.5 hours, or until their size increases by 50%. Then, refrigerate for 1 hour to firm up.
Prepare Dough for Boiling: Poke a hole through the center of each dough ball, gently stretching it to form a three-inch opening.
Boil the Bagels: Bring a large pot of water to a rolling boil and stir in 1 tablespoon of barley malt syrup. Preheat your oven to 425°F (218°C).
Boil Each Bagel: Working in batches, boil each bagel for 30-45 seconds on each side. Transfer them back to the baking sheets and add everything bagel seasoning to taste while still wet.
Bake the Bagels: Place the bagels in the oven and bake for 14-18 minutes until they are deeply golden brown. Rotate the pans halfway through for even baking. Let the baked bagels cool completely on wire racks.
Make the Cream Cheese Spread: In a medium saucepan, combine the whole milk and heavy cream over medium heat. Heat until it reaches 185°F (85°C), then stir in lemon juice. Remove from heat and allow the mixture to sit until curds form, about ten minutes. Strain through cheesecloth, rinse, and chill overnight.
Whip the Cream Cheese: Transfer the curds to a stand mixer with a whisk attachment. Beat until smooth and spreadable, adding salt to taste.
Assemble the Bagels: Slice the cooled bagels in half with a bread knife and spread cream cheese evenly on the bottom half. Top generously with smoked salmon, sliced red onion, capers, and a squeeze of lemon.

Storing & Reheating

To store your bagels at room temperature, keep them in a brown paper bag for about 2-3 days before they start to lose freshness. For longer storage, transfer them to an airtight container in the fridge for up to a week. You can also freeze bagels for up to 3 months—wrap them individually in plastic wrap and place in a freezer bag. To reheat, toast directly from frozen or warm in a 350°F (175°C) oven for 10-15 minutes until warmed through.

Chef’s Helpful Tips

Avoid Overmixing: When making the dough, a long mix develops gluten but be mindful not to overwork it, as it can lead to a tougher bagel.
Yeast Temperature: Ensure your water is warm (around 110°F) when mixing with yeast. Too hot can kill it, too cold can inhibit its action.
Texture Troubleshooting: If bagels seem dense, not enough kneading might be the culprit. Adequately developed gluten gives bagels their chewiness.
Flavor Boost: Experiment with toppings—try garlic powder, onion flakes, or poppy seeds for a unique twist.
Make Ahead: You can mix the dough a day in advance and keep it in the fridge for a more developed flavor.

The journey from mixing ingredients to enjoying your homemade New York Style Bagels is one filled with steps that build anticipation. Taking the time to craft these delicious bagels not only nourishes your body but invites a sense of accomplishment. Embrace your creativity and enjoy customizing them with your favorite toppings. Whether you stick to the classic cream cheese and lox or go for something more adventurous, the joy of biting into your perfectly toasted bagel is unmatched.

Recipe FAQs

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

You can use all-purpose flour, but the texture will be different. High-gluten flour is ideal for that chewy texture synonymous with New York Style Bagels. If you do go with all-purpose flour, consider adding a bit of vital wheat gluten to enhance the chew.

How long do these bagels stay fresh?

Homemade bagels are best enjoyed fresh but can last up to 3 days at room temperature. After that, they’re best stored in the refrigerator for up to a week or frozen for longer storage. Just remember, toasted is the way to go for a delightful texture.

What if my dough does not rise?

If your dough doesn’t rise adequately, check that your yeast is fresh and that your water temperature was warm enough to activate it. If this happens, you can try letting it sit in a warmer spot, as yeast prefers warmth.

Can I make these bagels vegan?

Yes! You can substitute the milk and cream with plant-based alternatives like almond or soy milk and coconut cream. The flavor will be different but still delicious!

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New York Style Bagels

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Author: Peter
Prep Time: 60 minutes
Cook Time: 18 minutes
Total Time: 1 hour 18 minutes
Yield: 12 bagels 1x
Category: Breakfast
Method: Baking
Cuisine: American

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Description

These New York Style Bagels are a delightful addition to any meal, boasting a chewy exterior and soft inside. Made with high-gluten flour and boiled for that unique texture, they’re perfect for breakfast or a tasty snack. Simple to prepare and utterly delicious!

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

Combine flour, salt, sugar, and yeast in a stand mixer and add barley malt syrup and water. Mix until a stiff dough forms.
Perform the windowpane test to check dough elasticity and continue mixing if needed.
Shape dough into a ball, cover, and chill in the refrigerator for 12 to 24 hours.
Prepare baking sheets with parchment and flour, and dust a bowl with flour.
Cut dough into 12 equal portions and shape each into a ball, sealing the bottom by rolling against a surface.
Cover the dough lightly and proof in a warm place until it rises by 50%. Refrigerate for one hour after proofing.
Poke a hole in each dough ball and stretch to form a three-inch opening.
Bring a large pot of water to boil, adding barley malt syrup. Preheat the oven to 425°F (218°C).
Boil bagels 30-45 seconds per side in batches. Place on baking sheets and sprinkle with everything seasoning.
Bake bagels for 14-18 minutes until golden brown, then cool on wire racks.

Notes

Proofing the dough in the refrigerator develops flavor and texture.
Add toppings like smoked salmon and capers for a classic New York experience.
Store leftover bagels in a sealed bag to keep them fresh. They can be frozen for longer storage.