Homemade New York Style Bagels are among the most beloved baked treats you can make at home. With their perfectly chewy texture, shiny crust, and delightful flavor, they transport you directly to a bustling New York deli. Each bite is reminiscence of street carts and crowded cafes, where fresh bagels are served warm with a spread of cream cheese and toppings galore.

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 on my own, it was a warm summer morning, and the thought of baking seemed like the perfect way to fill the air with a comforting aroma. I can still recall the excitement of boiling the dough and watching it puff up in the oven. This recipe is truly a gem—it combines simple ingredients to create that quintessential New York bagel experience at home. If you’ve ever been hooked by the charm of a fresh bagel topped with lox and capers, you’re in for a treat. Let’s roll up our sleeves and get started!

Why You’ll Love This Recipe

Simple & Quick: With only a few everyday ingredients, you can whip up a dozen New York Style Bagels in under four hours.
Irresistible Flavor: The combination of high-gluten flour and barley malt syrup gives these bagels their signature taste and texture.
Eye-Catching Appeal: These homemade rounds look impressive with their glossy finish and beautiful crust, perfect for brunch or gatherings.
Flexible Serving: Great for breakfast, brunch, or a savory snack, you can dress them up with various toppings.
Diet-Friendly Options: Easily adaptable for those with dietary restrictions—try swapping out the cream cheese for a dairy-free version.

Ingredients You’ll Need

845 grams high-gluten flour: This flour provides the perfect chewiness and elasticity essential for bagels.
1 tablespoon + 1 teaspoon (18 grams) Diamond Crystal salt: Essential for flavor, this salt enhances the overall taste of the bagel.
1 tablespoon (12 grams) sugar: Just a touch of sweetness helps balance the flavors and promotes browning.
2 ¼ teaspoons (7 grams) instant yeast: Quick-rising yeast speeds up fermentation and works perfectly for bagel dough.
2 tablespoons (40 milliliters) barley malt syrup: This adds a distinct flavor and color. Honey can be used as a substitute if you’re in a pinch.
2 ¼ cups (530 milliliters) water: Luke-warm water helps activate the yeast, ensuring a great rise.
Water, enough to fill a large pot: Used for boiling the bagels, critical to achieving that classic bagel texture.
1 tablespoon (15 milliliters) barley malt syrup: Add to the boiling water for better color and flavor.
Everything bagel seasoning: Sprinkle to your taste just before baking for an extra flavor punch.
1 quart (946 milliliters) whole milk and ½ cup (120 milliliters) heavy cream: Used to create a creamy, spreadable filling.
3 tablespoons (45 milliliters) lemon juice: This adds brightness to the cream cheese spread.
Salt, to taste: Enhances the flavor of the cream cheese.
Smoked salmon, Nova or Scottish: Luxurious and tasty topping for your bagels.
Red onion, thinly sliced: Provides a fresh, zesty crunch.
Capers: These add a delightful brininess that pairs beautifully with cream cheese and lox.
Lemon wedges: A bright garnish that brings everything together.

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 of high-gluten flour, 1 tablespoon + 1 teaspoon of salt, 1 tablespoon of sugar, and 2 ¼ teaspoons of instant yeast. Pour in 2 tablespoons of barley malt syrup and 2 ¼ cups of water. Mix on medium-low speed for 12-15 minutes until a stiff, smooth dough forms.
Windowpane Test: To ensure your dough is ready, pinch off a small piece and stretch it. It should form a thin “windowpane” without tearing. Continue mixing if it doesn’t pass 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 let it chill in the refrigerator for at least 12 hours, or up to 24 hours. This slow fermentation develops incredible flavor.
Prepare Baking Sheets: Line two baking sheets with parchment paper and lightly dust them with flour. Set a shallow bowl filled with flour aside for later use.
Divide the Dough: Remove the dough from the fridge. Using a bench scraper, cut it into 12 equal portions, about 115 grams each.
Shape the Bagels: Form each portion into a ball, keeping the smooth side exposed. Roll each ball gently against a clean surface to seal the bottom. If the dough doesn’t stick, place a few drops of water on the surface. Lightly dip the bottom of each bagel into the flour in the shallow bowl, and place six balls on each prepared baking sheet.
Proof the Dough: Lightly cover the dough with plastic wrap and let it proof in a warm, dry area for about one and a half hours, or until it has increased in size by 50%. Refrigerate the proofed dough for an hour to firm it up.
Form the Bagels: Poke a hole through the center of each dough ball and gently stretch to form a three-inch opening.
Boil the Bagels: Bring a large pot of water to a rolling boil and add 1 tablespoon of barley malt syrup. Preheat the oven to 425°F (218°C).
Boil & Season: Working in batches, boil each bagel for 30-45 seconds per side. Transfer back to the baking sheets. While they’re still wet, sprinkle with everything bagel seasoning to taste.
Bake: Place the bagels in the oven and bake for 14-18 minutes or until they’re deeply golden brown. Rotate the pans halfway through for even baking. Once done, transfer the baked bagels to wire racks to cool completely.
Make the Cream Cheese: In a medium saucepan, heat the 1 quart of whole milk and ½ cup of heavy cream over medium heat until it reaches 185°F (85°C). Stir in 3 tablespoons of lemon juice and remove from heat. Let it sit until curds form, about ten minutes.
Strain the Curds: Strain the mixture through a cheesecloth set over a bowl and discard the whey. Rinse the curds and chill them overnight.
Blend & Season: Transfer the curds to a stand mixer fitted with a whisk attachment. Beat until smooth and spreadable, adding salt to taste.
Slice the Bagels: Once cooled, slice the bagels in half using a bread knife.
Assemble & Enjoy: Spread the cream cheese evenly over the bottom half of each bagel, and top with lox, thinly sliced red onion, capers, and a squeeze of lemon.

Storing & Reheating

Store your homemade bagels at room temperature in a paper bag for 1-2 days for best freshness. If you need to keep them longer, refrigerate them in an airtight container for up to a week. For freezing, wrap them tightly and store in the freezer for up to 3 months. When you’re ready to enjoy, simply reheat the bagels in a toaster or a 350°F (175°C) oven for about 5-7 minutes to revive their original texture.

Chef’s Helpful Tips

Avoid overworking the dough after adding the water; a smooth dough is key.
Use a kitchen scale for accurate measurements, especially for the flour and dough portions.
Shape the bagels on a floured surface to prevent sticking.
If you’re unsure about the boiling time, aim for 30 seconds a side; underboiling can lead to a gummy bagel.
Experiment with toppings! Try sesame seeds, poppy seeds, or even a spicy seasoning blend.

Homemade New York Style Bagels not only embody a unique texture and flavor but also bring a sense of accomplishment to your baking endeavors. While crafting these beauties, don’t hesitate to play with flavors and toppings to find your perfect bagel combination. There’s something incredibly rewarding about pulling your own bagels from the oven—warm, golden, and waiting to be dressed with your favorite spreads and toppings.

Recipe FAQs

Can I make these bagels in advance?

Yes! You can prepare the dough the day before and let it sit in the refrigerator overnight. Just remember to allow for a bit of extra proofing time when you’re ready to shape and bake the bagels.

What’s the best way to store leftover bagels?

Store leftover bagels in a paper bag at room temperature for up to two days, or refrigerate them in an airtight container for about a week. For longer storage, freeze them in a tightly sealed bag for up to three months.

Can I substitute ingredients in this bagel recipe?

Sure! If you don’t have high-gluten flour, bread flour can work as a substitute, although it may give a slightly different texture. You can also experiment with different syrups; honey can substitute for barley malt syrup.

How can I tell when the bagels are done baking?

Your bagels are finished baking when they achieve a deep golden brown color and have a shiny crust. They should also feel firm to the touch. A quick internal check can be done by tapping the base—if it sounds hollow, they’re ready!

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New York Style Bagels

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Author: Anna
Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 48 minutes
Yield: 12 bagels 1x
Category: Breakfast
Method: Baking
Cuisine: American

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Description

These New York Style Bagels are perfect for breakfast or brunch, featuring a chewy texture and irresistible flavor. With simple ingredients like high-gluten flour and barley malt syrup, making them at home is easier than you might think! Enjoy them warm with cream cheese or your favorite toppings.

Ingredients

Scale

845 gram high-gluten flour*
1 tablespoon + 1 teaspoon Diamond Crystal salt (18 gram)
1 tablespoon sugar (12 gram)
2 ¼ teaspoon instant yeast (7 gram)
2 tablespoon barley malt syrup (40 milliliter)
2 ¼ cup water (530 milliliter)
water, enough to fill a large pot
1 tablespoon barley malt syrup (15 milliliter)
everything bagel seasoning, as desired
1 quart whole milk (946 milliliter)
½ cup heavy cream (120 milliliter)
3 tablespoon lemon juice (45 milliliter)
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, combine high-gluten flour, salt, sugar, and yeast. Pour in barley malt syrup and water. Mix on medium-low speed for 12-15 minutes until a stiff dough forms.
Conduct the windowpane test by stretching a small piece of dough until it's thin without tearing. Continue mixing until it passes this test if necessary.
Shape the dough into a ball, place it in a bowl, and cover with plastic wrap. Chill in the refrigerator for 12 to 24 hours.
Prepare two baking sheets with parchment paper and dust lightly with flour. Set up a bowl with flour to dust the dough balls later.
Cut the dough into 12 equal portions using a bench scraper.
Form each piece into a ball, ensuring the smooth surface is on top. Roll against a clean surface to seal. Dust the bottom lightly with flour, then arrange six balls on each baking sheet.
Cover dough balls lightly with plastic wrap and let them proof in a warm area for 1.5 hours until increased in size by 50%. Then, refrigerate for 1 hour.
Poke a hole through the center of each ball and stretch it to form a 3-inch opening.
Bring a large pot of water to a rolling boil. Add the barley malt syrup and preheat the oven to 425°F (218°C).
Boil bagels in batches for 30-45 seconds per side. Once boiled, return them to prepared baking sheets and sprinkle with everything bagel seasoning while still wet.
Bake the bagels for 14-18 minutes or until golden and shiny, rotating the baking sheets once. Cool completely on wire racks.

Notes

Feel free to top the bagels with your favorite spread and toppings like cream cheese, smoked salmon, or vegetables.
Make sure to let the dough rest in the fridge for better flavor and texture.
For convenience, prepare the dough the night before you want to bake the bagels.