New York Style Bagels have a unique charm that sets them apart—crusty on the outside, chewy on the inside, and a touch of that iconic malted flavor. Whether you’ve enjoyed one on a brisk morning in NYC or at a cozy café in your hometown, there’s something irresistibly comforting about these bagels. Making them from scratch not only fills your kitchen with a marvelous aroma but also allows you to customize the toppings that bring your vision of the perfect bagel to life.

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

When I first tried making bagels at home, I was astounded at how comparatively easy it was to achieve that delightful New York quality right in my own kitchen. There’s a satisfying magic in the process, from kneading the dough to boiling the bagels before baking. You’ll find that these homemade delights easily rival your favorite bakery’s version. Plus, nothing beats the taste of a warm, fresh bagel right from the oven.

Why You’ll Love This Recipe

Simple & Quick: Whip up a dozen bagels in just a few hours with minimal hands-on time!
Irresistible Flavor: The combination of malt syrup and high-gluten flour gives these bagels an unparalleled taste and texture.
Homemade Goodness: Enjoy the satisfaction of crafting something delicious from scratch that could easily be mistaken for bakery-quality.
Flexible Serving: Perfect for breakfast, brunch, or snacking – dress them up with lox and cream cheese, or keep it classic with butter.
Customizable Toppings: Go traditional with sesame or poppy seeds, or explore your creativity with different spreads.

Ingredients You’ll Need

845 grams high-gluten flour: Essential for that chewy bagel texture; you can substitute with bread flour if necessary but high-gluten yields the best results.
1 tablespoon + 1 teaspoon (18 grams) Diamond Crystal salt: Enhances flavor; avoid using table salt as it can lead to oversalting.
1 tablespoon (12 grams) sugar: A little sweetness balances the flavor and helps activate the yeast during fermentation.
2 ¼ teaspoons (7 grams) instant yeast: This fast-acting yeast helps your bagels rise efficiently; ensure it’s fresh for the best outcome.
2 tablespoons (40 milliliters) barley malt syrup: This gives that signature New York bagel flavor; honey or agave syrup can be a substitute in a pinch.
2 ¼ cups (530 milliliters) water: The foundation for your dough; ensure it’s at room temperature for optimal yeast activity.
Water, enough to fill a large pot: For boiling, which is crucial for achieving the characteristic bagel texture.
1 tablespoon (15 milliliters) barley malt syrup: Added to the boiling water; it helps create a shiny crust.
Everything bagel seasoning, as desired: A delicious blend of sesame seeds, poppy seeds, garlic, and onion flakes—perfect for topping.
1 quart (946 milliliters) whole milk: Essential for making a creamy spread; can be substituted with plant-based milk for a dairy-free option.
½ cup (120 milliliters) heavy cream: Results in rich and velvety cream cheese; substitute with sour cream for a lighter version.
3 tablespoons (45 milliliters) lemon juice: Adds brightness to the cream cheese; fresh-squeezed is always better.
Salt, to taste: Seasoning your cream cheese balances the overall flavor.
Smoked salmon (Nova or Scottish): Elevates the bagel experience to a whole new level—feel free to try other toppings like avocado or veggies.
Red onion, thinly sliced: Adds a sharp bite; you can substitute with green onions for a milder taste.
Capers: Brings a salty, briny flavor; optional but highly recommended.
Lemon wedges: For garnish and an added touch of freshness.

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 (18 grams) Diamond Crystal salt, 1 tablespoon (12 grams) sugar, and 2 ¼ teaspoons (7 grams) instant yeast. Pour in 2 tablespoons (40 milliliters) barley malt syrup and 2 ¼ cups (530 milliliters) water. Mix on medium-low speed for 12-15 minutes until a stiff, smooth dough forms.
Windowpane Test: Perform the windowpane test by pinching off a piece of dough and stretching it gently. If it can stretch without tearing, your dough is ready; if not, keep mixing until it passes.
First Rise: Shape the dough into a ball and place it in a bowl. Cover it with a plate or plastic wrap and chill for at least 12 hours and up to 24 hours to develop flavor and strength.
Prepare Baking Sheets: Line two baking sheets with parchment paper and lightly dust them with flour. Set aside while the dough rises.
Divide the Dough: Remove the dough from the bowl, cutting it into 12 equal portions, each about 115 grams. Form them into smooth balls, ensuring the top is taut.
Proof the Bagels: Place six balls on each prepared baking sheet. Lightly cover with plastic wrap and proof in a warm, dry place for about 1.5 hours until they have increased in size by 50%. Pop them in the refrigerator for about 1 hour.
Shape the Bagels: Once the dough has puffed up, poke a hole through the center of each ball and gently stretch it to create a three-inch opening.
Boil the Bagels: Bring a large pot of water to a rolling boil and add 1 tablespoon (15 milliliters) barley malt syrup. Preheat your oven to 425°F (218°C).
Boil and Season: Boil the bagels in batches for 30-45 seconds per side, then transfer them back to the baking sheets. Sprinkle everything bagel seasoning while still wet, if desired.
Bake: Place the bagels in the oven and bake for 14-18 minutes or until they are deeply golden brown and shiny, rotating the pans halfway through. Once done, transfer to wire racks to cool completely.
Make the Cream Cheese: In a medium saucepan, heat 1 quart (946 milliliters) whole milk and ½ cup (120 milliliters) heavy cream over medium heat until it reaches 185°F (85°C). Stir in 3 tablespoons (45 milliliters) lemon juice, then remove from heat and let it sit until curds form, about 10 minutes.
Strain and Chill: Strain the mixture through cheesecloth, discarding the whey, and refrigerate the curds overnight.
Blend the Cream Cheese: Once chilled, beat the curds in a stand mixer fitted with a whisk attachment until smooth and spreadable. Season with salt to taste.
Assemble the Bagels: Slice the cooled bagels in half with a bread knife. Spread the cream cheese evenly over the bottom half of each bagel.
Top the Bagels: Layer the bagels with smoked salmon, thinly sliced red onion, capers, and serve with lemon wedges.

Storing & Reheating

To keep your freshly baked bagels at their best, store them at room temperature in a paper bag for a day or two. For longer storage, refrigerate in a sealed container for up to a week or freeze them for up to 3 months. Reheat them in the oven at 350°F (175°C) for about 10 minutes to restore their glorious texture. While they might not be as soft as fresh-out-of-the-oven bagels, this method will enhance their flavor.

Chef’s Helpful Tips

Avoid over-kneading the dough; a good consistency is achieved with proper mixing and the windowpane test.
Ensure your yeast is active and fresh for proper rising.
Use boiling water to ensure the bagels have that characteristic chew—don’t skip this step!
Experiment with different toppings to find your favorite combination; the sky’s the limit!
If your bagels puffed up during boiling, you might’ve left some air pockets; try to be more thorough when shaping.

These New York Style Bagels are a fabulous weekend project that rewards you with every bite. You’ll adore the process and the way your kitchen fills with that enticing baking aroma. And trust me, once you try your hand at making bagels, you’ll never want a store-bought one again. Enjoy the exploration of flavors with your toppings, and don’t hesitate to switch things up!

Recipe FAQs

Can I make the dough ahead of time?

Absolutely! You can prepare the dough the night before and let it rise in the refrigerator. This slow fermentation develops flavor and makes for a tastier bagel.

Why is the water boiling step so important?

Boiling the bagels helps create that iconic chewy texture, preventing them from rising too much in the oven while allowing them to shine beautifully.

What’s the best way to freeze bagels?

Once cool, place each bagel in a freezer-safe bag, removing as much air as possible to prevent freezer burn. You can enjoy them for up to three months this way!

Can I make these bagels vegan?

Yes, you can substitute the heavy cream in the cream cheese and milk with plant-based alternatives. Just ensure you use suitable ingredients to maintain the flavors!

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: Peter
Prep Time: 180 minutes
Cook Time: 25 minutes
Total Time: 3 hours 25 minutes
Yield: 12 bagels 1x
Category: Breakfast
Method: Baking
Cuisine: American

Print Recipe

Description

These New York Style Bagels are a delightful treat with their chewy texture and rich flavor. Made from high-gluten flour and boiled for that authentic crust, this easy recipe is perfect for breakfast or brunch with smoked salmon and cream cheese.

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

Cook Mode Prevent your screen from going dark

Instructions

Combine high-gluten flour, Diamond Crystal salt, sugar, and instant yeast in a stand mixer bowl.
Add barley malt syrup and water; mix on medium-low for 12-15 minutes until a stiff dough forms.
Perform the windowpane test to check the dough's elasticity; mix longer if necessary.
Shape the dough into a ball, cover, and chill for 12 to 24 hours.
Line baking sheets with parchment, dust with flour, and prepare for shaping bagels.
Cut the chilled dough into 12 equal portions, approx. 115 grams each.
Form each portion into a ball, ensuring a smooth surface, and place on baking sheets.
Proof the dough in a warm area for 1.5 hours, then refrigerate for 1 hour.
Poke a hole in each ball and stretch to create a three-inch opening.
Boil water in a large pot, adding barley malt syrup; preheat the oven to 425°F (218°C).
Boil each bagel for 30-45 seconds per side; return to the baking sheets and sprinkle everything bagel seasoning.
Bake the bagels for 14-18 minutes until golden brown and shiny; transfer to wire racks to cool.

Notes

For extra flavor, let the dough rest longer in the fridge; it enhances the taste.
Ensure the water is at a rolling boil before adding the bagels for perfect results.
Use a bench scraper for easy handling and cutting of dough portions.