New York Style Bagels are not just breakfast; they are a beloved tradition full of history and flavor. These bagels boast a crusty exterior and a chewy inside, perfectly balanced to provide that signature bite that has made them iconic across the globe. Each bagel is crafted with care, yielding a satisfying texture and a flavor that’s undeniably comforting. Whether slathered with cream cheese and topped with lox or simply enjoyed warm with butter, they’re a delicious addition to any meal or snack time.

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

During a recent trip to New York City, I stumbled upon a bustling bagel shop where the scent of freshly baked bagels wafted through the air. I couldn’t resist purchasing one, watching as each bagel was expertly boiled and baked to perfection. The experience stirred a longing to recreate that magic at home. With a little time and some essential ingredients, making your own New York Style Bagels can be incredibly rewarding. Join me on this journey to crafting these delectable bagels in your own kitchen. You’ll be thrilled with the results!

Why You’ll Love This Recipe

Simple & Quick: Even though the process requires a bit of time, most of it is hands-off work, making it totally approachable for any home cook.
Irresistible Flavor: The combination of high-gluten flour and barley malt syrup creates a rich, complex flavor that outshines any store-bought version.
Eye-Catching Appeal: These bagels not only taste great but also look impressive, making them perfect for brunch gatherings or as homemade gifts.
Flexible Serving: Enjoy them as a breakfast staple, a midday snack, or even as a base for a scrumptious sandwich.
Diet-Friendly Options: You can easily tweak this recipe to accommodate various dietary preferences, such as using gluten-free flour.

Ingredients You’ll Need

845 grams high-gluten flour: This type of flour contains a higher protein content, which makes the bagels chewier and gives them that New York-style texture. If you can’t find high-gluten flour, bread flour can be a suitable substitute.
1 tablespoon + 1 teaspoon (18 grams) Diamond Crystal salt: Salt is essential for flavor and dough strength. Be sure to use Diamond Crystal as it measures differently than other salts.
1 tablespoon (12 grams) sugar: A hint of sweetness enhances flavor and helps with the rising process, creating that perfect chewy interior.
2 ¼ teaspoons (7 grams) instant yeast: Instant yeast makes the dough rise quickly, giving you fluffy bagels without any long waiting times.
2 tablespoons (40 milliliters) barley malt syrup: This syrup adds depth to the flavor and a gorgeous color to the crust. You can substitute with honey or molasses if needed.
2 ¼ cups (530 milliliters) water: Warm water helps activate the yeast, which is crucial for ensuring a good rise.
Water, enough to fill a large pot: Used for boiling the bagels, which creates that signature crust.
1 tablespoon (15 milliliters) barley malt syrup (for boiling): This is added to the boiling water to enhance the bagels’ flavor and caramelization.
Everything bagel seasoning, as desired: This is a combination of sesame seeds, onion, garlic, and poppy seeds, adding a savory crunch.
1 quart (946 milliliters) whole milk: A creamy base for our homemade cream cheese spread.
½ cup (120 milliliters) heavy cream: This adds unnecessary richness and creaminess to our cream cheese, making it luxe.
3 tablespoons (45 milliliters) lemon juice: Provides acidity to balance the creaminess of the cheese.
Salt, to taste: Essential for enhancing flavor in the cream cheese spread.
Smoked salmon (Nova or Scottish): Thinly sliced salmon is a classic topping for bagels, bringing a deliciously salty flavor.
Red onion, thinly sliced: Adds a nice crunch and sharpness to complement the creaminess of the cheese.
Capers: These small, briny bursts are the perfect flavor pairing for the cream cheese and salmon.
Lemon wedges: A squeeze of lemon brightens up the flavors beautifully.

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, 18 grams Diamond Crystal salt, 12 grams sugar, and 7 grams 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: To ensure a good gluten development, pinch off a small piece of dough and stretch it. If it forms a thin translucent window without tearing, you’re ready. If not, mix a bit longer until it passes this test.
Chill the Dough: Shape the dough into a ball and place it in a bowl. Cover it with plastic wrap or a plate, and chill it in the fridge for 12 to 24 hours for better flavor development.
Prepare the Baking Sheets: Line two baking sheets with parchment paper and lightly dust them with flour. Fill a shallow bowl with flour for later.
Shape the Dough: Remove the chilled dough and use a bench scraper to cut it into 12 equal pieces (~115 grams each). Form each piece into a ball. For a perfect shape, roll each ball against a clean surface to seal it.
Proof the Dough: Lightly cover the dough balls with plastic wrap and allow them to rise in a warm, dry place for 1.5 hours, until they’ve puffed up by about 50%. Refrigerate them for another hour.
Forming Bagels: Use your finger to poke a hole through the center of each dough ball, gently stretching it to create a three-inch opening.
Boil the Bagels: Bring a large pot of water to a rolling boil, and stir in 1 tablespoon barley malt syrup. Preheat your oven to 425°F (218°C).
Cook the Bagels: Boil the bagels, 30-45 seconds on each side, then transfer them back to the baking sheets. Sprinkle with everything bagel seasoning while they are still wet.
Bake: Place the baking sheets in the oven and bake for 14-18 minutes, rotating once until they are deeply golden and shiny. Let them cool on wire racks around the room.
Make the Cream Cheese: 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 and remove from the heat. Let sit for about 10 minutes for curds to form.
Strain the Cream Cheese: Strain the mixture through a cheesecloth set over a bowl, discarding the whey. Rinse the curds and cover them. Chill for overnight to set up.
Prepare Cream Cheese Spread: Transfer the curds to a stand mixer with a whisk attachment. Beat until smooth and spreadable, adding salt to taste.
Slice and Spread: Slice the cooled bagels in half using a serrated bread knife. Generously spread cream cheese on the bottom half of each bagel.
Add Toppings: Top each bagel with smoked salmon, thinly sliced red onion, capers, and a squeeze of fresh lemon juice.

Storing & Reheating

To enjoy your bagels over the next few days, store them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze them for up to 3 months. When ready to enjoy, reheat them in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. Note that while reheating, the crust will regain its crispiness, enhancing your bagel experience!

Chef’s Helpful Tips

Avoid Over-Mixing: Take care not to overwork the dough; this can lead to tough bagels.
Accurate Measurements: Baking requires precision, so weigh your ingredients if possible, especially the flour.
Perfect Temperature: Ensure your water is warm (not hot) when added to the yeast; it should be around 110°F (43°C) for optimal activation.
Texture Troubleshooting: If your bagels turn out too dense, consider giving the dough more time to rise or ensure your yeast is fresh.
Bagel Variations: Feel free to mix in herbs or spices into the dough for unique flavors.

Making New York Style Bagels at home is a rewarding culinary adventure that brings a little slice of New York dining right to your kitchen table. The process isn’t just about creating dinner; it’s about sharing deliciousness with family and friends. Your homemade bagels will not only impress your taste buds but also your loved ones. So gather your ingredients, roll up your sleeves, and—

Recipe FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can! If you opt for active dry yeast, dissolve it in warm water (around 110°F) with a bit of sugar first, and let it sit for 5-10 minutes until foamy before mixing with your dry ingredients.

What if I don’t have high-gluten flour?

If high-gluten flour is unavailable, use bread flour for a similar texture and chewiness. You may experience a slight variation in the final product, but they will still be delicious.

Can I add flavors to my bagels?

Absolutely! Feel free to customize your bagels by adding ingredients such as garlic, onion, or herbs directly to the dough, or experiment with toppings like cheese or seeds before baking.

How long does the dough need to chill?

Chilling your dough for at least 12 hours enhances flavor and improves texture. You can let it chill for up to 24 hours for even better results. Just be sure to keep it covered so it doesn’t dry out.