Nothing quite compares to a freshly baked New York Style Bagel. With its signature crust that’s slightly crispy on the outside and delectably chewy on the inside, these bagels are a delightful treat that can elevate any breakfast, brunch, or snack moment. What sets New York Style Bagels apart is not just their unique texture but also the way they’re prepared—boiled before baking, which locks in that iconic chewiness while developing a golden-brown crust. Trust me, once you have tasted a homemade New York Style Bagel, you’ll find it hard to go back to store-bought versions.

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 first time I made these bagels, I was fascinated by the process. It felt like an experiment in my kitchen, one that unfurled deliciously. There’s something heartwarming about the act of shaping the dough into perfect little rounds and then watching them puff up in the oven. And let’s not even start on the aroma that fills your home—it’s enough to make anyone’s mouth water. This homemade bagel recipe not only delivers on flavor but also fills your kitchen with a sense of accomplishment, warmth, and an irresistible invitation for others to join in on the fun. I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: With a little bit of time and patience, you can make these wonderful bagels without any specialized equipment.
Irresistible Flavor: Each bite features a perfect balance of a chewy interior and a crisp exterior that you won’t want to miss.
Eye-Catching Appeal: Homemade bagels are gorgeous, especially when topped with colorful lox and fresh veggies.
Flexible Serving: They work beautifully for breakfast, brunch, or even a midnight snack. Perfect for any occasion!
Diet-Friendly Options: Switch up toppings for different dietary needs, making them wonderfully versatile.

Ingredients You’ll Need

845 grams high-gluten flour: This is the backbone of your bagel, providing the necessary strength and chewiness. You can use bread flour as a substitute, but high-gluten flour is preferred for that classic New York texture.
1 tablespoon + 1 teaspoon (18 grams) Diamond Crystal salt: This enhances the flavor. Opt for kosher salt for best results as it dissolves evenly.
1 tablespoon (12 grams) sugar: Adds slight sweetness to the dough, which aids in browning.
2 ¼ teaspoon (7 grams) instant yeast: Instant yeast is convenient and helps the dough rise without long proofing times.
2 tablespoons (40 milliliters) barley malt syrup: This syrup gives the bagels a distinct flavor and color. You can substitute it with honey or brown sugar in a pinch.
2 ¼ cup (530 milliliters) water: Measured at room temperature, water helps activate the yeast and hydrate the dough.
Additional water, enough to fill a large pot: Used for boiling the bagels, which is crucial for texture.
1 tablespoon (15 milliliters) barley malt syrup: Added to the boiling water for extra flavor.
Everything bagel seasoning, as desired: This blend adds an amazing crunch and flavor on top of your bagels—feel free to customize it!
1 quart (946 milliliters) whole milk: The base for your cream cheese spread, resulting in a rich and creamy texture.
½ cup (120 milliliters) heavy cream: It enriches the spread further, making it super indulgent.
3 tablespoons (45 milliliters) lemon juice: This adds a pleasant acidity that balances the richness of the creaminess.
Salt, to taste: Essential for seasoning your cream cheese.
Smoked salmon, Nova or Scottish: A classic topping that complements your bagels beautifully—feel free to experiment with other proteins!
Red onion, thinly sliced: Added for a zingy bite that elevates the entire experience.
Capers: A touch of brininess that pairs wonderfully with cream cheese and lox.
Lemon wedges: For squeezing over your bagel stack, adding brightness that cuts through the creaminess.

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, 18 grams of Diamond Crystal salt, 12 grams of sugar, and 7 grams of instant yeast. Add 40 milliliters of barley malt syrup and 530 milliliters of water. Mix on medium-low speed for 12-15 minutes until a stiff dough forms.
Windowpane Test: To ensure dough quality, perform the windowpane test by stretching a small piece of dough until it becomes thin enough to see light through without tearing. If it tears, continue mixing until it passes.
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 to develop flavor.
Prepare Baking Sheets: Line two baking sheets with parchment paper and lightly dust them with flour. Place a small, shallow bowl filled with flour nearby.
Divide and Shape: Remove the chilled dough from the bowl and use a bench scraper to cut it into 12 equal portions of about 115 grams each. Roll each portion into a smooth ball, sealing the bottom. Lightly dip each ball in flour and place six on each prepared baking sheet.
Proof the Dough: Cover the dough lightly with plastic wrap and proof in a warm, dry place for an hour and a half, or until the dough increases in size by about 50%. Refrigerate for one hour afterward to firm up.
Shape the Bagels: Poke a hole through the center of each dough ball and gently stretch it to form a three-inch opening.
Boil the Bagels: Bring a large pot of water to a rolling boil and stir in 15 milliliters of barley malt syrup. Preheat your oven to 425°F (218°C).
Boil in Batches: Working in batches, boil the bagels for 30-45 seconds per side. Transfer them back to the lined baking sheets. While the bagels are still wet, sprinkle everything bagel seasoning on top.
Bake: Place the baking sheets in the oven and bake for 14-18 minutes until the bagels are deeply golden brown and shiny. Rotate the pans halfway through for even baking. Once baked, transfer them to a wire rack to cool completely.
Make Cream Cheese Spread: 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, then remove from heat; let sit for about ten minutes until curds form.
Strain Curds: Place a cheesecloth over a bowl, pour in the curds, and strain the liquid. Discard the whey. Rinse the curds under cold water, then cover and chill overnight.
Blend for Creaminess: Transfer the curds to a stand mixer fitted with a whisk attachment. Beat until smooth and spreadable, seasoning with salt to taste.
Assemble Your Bagels: Slice the cooled bagels in half with a bread knife, and spread the cream cheese evenly over the bottom half of each bagel.
Top & Enjoy: Finally, top with lox, thinly sliced scallions, tomatoes, capers, and a squeeze of lemon juice before enjoying.

Storing & Reheating

To store your bagels, keep them at room temperature in an airtight container for up to two days. For refrigerating, place them in a sealed bag or container to maintain freshness for about a week. If you’re looking to store them longer, freeze the bagels in a zip-lock bag for up to three months. When ready to enjoy, simply toast them for a few minutes until warmed through; this will help restore some of their original texture and flavor.

Chef’s Helpful Tips

Avoid over-kneading your dough, as this can result in tough bagels; take care to mix just until a smooth texture is achieved.
Ensure your ingredients are at the right temperature—using room temperature water is crucial for activating the yeast properly.
Experiment with flavors by incorporating different seasonings into the dough or trying different toppings.
If your bagels are too dense, consider reducing the amount of flour slightly during the mixing process next time.
Make the dough in advance and keep it refrigerated for longer fermentation to enhance flavor.

Baking your own New York Style Bagels captures that classic NYC experience right in your kitchen. The combination of kneading, boiling, and baking becomes a delightful ritual, filled with the promise of deliciousness. So why not take a leap and bring the joy of bagel-making into your home? With each bite, you’ll find not just flavor but also a piece of that vibrant bagel culture that has traveled from the bustling streets of New York to your table.

Recipe FAQs

How do I know if my bagels have the right texture?

Your bagels should have a firm exterior with a chewy interior. If they’re too soft, you may need to boil longer or adjust your dough mixing time to develop proper gluten structure.

Can I make the dough ahead of time?

Yes! You can prepare the dough and let it chill overnight. This rest period not only enhances flavor but also makes it easier to handle when shaping into bagels.

What should I do if my bagels stick to the baking sheet?

If you find that bagels are sticking, make sure to dust them well with flour before placing them on the baking sheets. Using parchment paper can also aid in easy release after baking.

Can I freeze the bagels after making them?

Absolutely! Allow the bagels to cool completely, then wrap them individually in plastic wrap and place them in a zip-lock bag. They can be frozen for up to three months—just toast them when you’re ready to enjoy!

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New York Style Bagels

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Author: Anna
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 are crafted with high-gluten flour, promising an irresistible flavor and a delightful chew. With easy preparation and key ingredients like malt syrup and yeast, they are perfect for breakfast or brunch gatherings, making your mornings special.

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, mix the high-gluten flour, salt, sugar, and instant yeast. Add barley malt syrup and water, mixing on medium-low speed for 12-15 minutes until dough is stiff and smooth.
Perform the windowpane test by stretching a small dough piece; mix further if it tears too easily.
Shape dough into a ball, cover it, and chill for 12 to 24 hours.
Line two baking sheets with parchment paper and dust lightly with flour. Prepare a bowl with additional flour.
Cut the chilled dough into 12 equal pieces, each about 115 grams.
Form balls from each piece, sealing the smooth side while rolling against a surface. Lightly dip in flour, then place on prepared sheets, spacing six on each.
Cover with plastic wrap and let proof in a warm place for 1.5 hours until doubled in size. Refrigerate for 1 hour.
Poke holes in the center of each dough ball, gently stretching them to a three-inch opening.
Boil water in a large pot, adding barley malt syrup, while preheating the oven to 425°F (218°C).
Boil each bagel for 30-45 seconds on both sides, then place back on baking sheets. Add everything bagel seasoning while wet.
Bake in preheated oven for 14-18 minutes or until golden brown, rotating trays halfway through. Cool on wire racks.

Notes

For best results, use high-gluten flour to achieve a chewy texture.
Allow bagels to cool completely before storing, as moisture can lead to sogginess.
Try different toppings like sesame seeds or poppy seeds for variety.