New York Style Bagels are a timeless staple, famous for their glossy, chewy exterior and soft, delicious interior. With a slight sweetness from barley malt syrup and a hint of saltiness, each bite transports you to a bustling bagel shop on a sunlit New York morning. The allure of these bagels climbs even higher when you consider the joy of making them at home, filling your kitchen with the hypnotic aroma of freshly baked bread.

I still remember the first time I attempted to make New York Style Bagels. The flour dusted my countertop, and I felt like a kid again, excitedly rolling the dough and watching it transform into something beautiful. Not only is baking bagels a fulfilling experience, but it’s also a surefire way to impress your family and friends. Trust me, the taste of homemade bagels beats out store-bought any day. Let’s dive into this delightful journey together and make some bagels that will wow your taste buds!

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

Why You’ll Love This Recipe

Simple & Quick: This recipe can be made within a day, perfect for a Sunday brunch or weekday breakfast treat.
Irresistible Flavor: The chewy crust, fragrant maltiness, and fresh toppings create a symphony of delectable flavors.
Eye-Catching Appeal: Golden, shiny, and topped with everything seasoning, these bagels are a feast for the eyes.
Flexible Serving: Perfect for breakfast, brunch, or even a midday snack, and adored at any gathering.
Diet-Friendly Options: Feel free to get creative with toppings like avocado or seasonal fruits for a refreshing twist.

Ingredients You’ll Need

845 grams high-gluten flour: Essential for creating that wonderful chewy texture typical in bagels; you can also use bread flour, but high-gluten flour is best for achieving the perfect bite.
1 tablespoon + 1 teaspoon (18 grams) Diamond Crystal salt: Adds flavor and strengthens the dough; other kosher salts can be used, but check the measurements as they can vary.
1 tablespoon (12 grams) sugar: Balances flavors, and aids in browning during baking; you can substitute with honey or agave syrup.
2 ¼ teaspoons (7 grams) instant yeast: Helps the dough rise for that airy interior; active dry yeast can be a substitute, but you’ll need to activate it first.
2 tablespoons (40 milliliters) barley malt syrup: Contributes to the iconic flavor and color of bagels; if unavailable, honey can work as an alternate option but may slightly alter the taste.
2 ¼ cups (530 milliliters) water: The base for your dough; ensure it’s warm (around 110°F/43°C) to activate the yeast.
Water, enough to fill a large pot: For boiling the bagels, ensuring they develop that unique texture.
1 tablespoon (15 milliliters) barley malt syrup: This is for the boiling water to enhance flavor and gloss; you can also use sugar if you prefer.
Everything bagel seasoning: Optional but adds a delightful crunch and flavor; feel free to sprinkle on other toppings like sesame seeds or onion flakes.
1 quart (946 milliliters) whole milk: Used in making your creamy spread; you can substitute with any non-dairy milk for a vegan option.
½ cup (120 milliliters) heavy cream: Adds richness to the spread; replace with coconut cream for a dairy-free version.
3 tablespoons (45 milliliters) lemon juice: Provides acidity to balance flavors in your cream spread; can substitute with vinegar if necessary.
Salt, to taste: For seasoning the cream cheese spread; adjust according to your preference.
Smoked salmon: A classic topping that complements the bagels, adding protein and flavor.
Red onion, thinly sliced: Offers a fresh crunch and sharp flavor; feel free to add capers as well.
Capers: Optional garnish that enhances the overall taste; olives can be a nice alternative if you prefer.

How to Make New York Style Bagels

Mix the Ingredients: In the bowl of a stand mixer fitted with a dough hook, combine 845 grams of high-gluten flour, 1 tablespoon + 1 teaspoon of Diamond Crystal salt, 1 tablespoon of sugar, and 2 ¼ teaspoons of instant yeast. Add 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, smooth dough forms.
Perform the Windowpane Test: Pinch off a small piece of dough and stretch it until a thin windowpane forms without tearing. If it doesn’t stretch far enough, keep mixing until it passes the test; this indicates gluten development.
Chill the Dough: Shape the dough into a ball, place it in a bowl, and cover it with a plate or plastic wrap. Chill for at least 12 hours and up to 24 hours—this slow rise enhances flavor.
Prepare for Shaping: Line two baking sheets with parchment paper and lightly dust them with flour. Set aside a shallow bowl of flour.
Divide the Dough: Remove the dough from the bowl and use a bench scraper to cut it into 12 equal portions, roughly 115 grams each.
Shape the Bagels: Form each portion into a ball, leaving the smooth skin exposed. Roll the ball against your countertop to seal it, and if it doesn’t stick, add a few drops of water. Lightly dip the bottom of each ball into flour and place six balls on each prepared baking sheet.
Proof the Dough: Lightly cover the dough with plastic wrap and proof in a warm, dry place for one and a half hours or until increased in size by 50%. After proofing, refrigerate the dough for an hour to firm it up, which makes handling easier.
Create the Bagel Shape: Poke a hole through the center of each dough ball and gently stretch to form a three-inch opening; this is crucial for that classic bagel shape.
Boil the Bagels: Bring a large pot of water to a rolling boil, adding 1 tablespoon of barley malt syrup. Preheat the oven to 425°F (218°C).
Boil and Season the Bagels: Boil the bagels in batches for 30-45 seconds on each side. Transfer them back to the baking sheets and sprinkle everything bagel seasoning over them while they are still wet.
Bake the Bagels: Transfer the bagels to the oven and bake for 14-18 minutes or until they are deeply golden brown and shiny, rotating the pans halfway through cooking. Once baked, cool them on wire racks.
Make the Cream Cheese Spread: Heat 1 quart of whole milk and ½ cup of heavy cream in a medium saucepan over medium heat until it reaches 185°F (85°C). Stir in 3 tablespoons of lemon juice and remove from heat. Allow it to sit at room temperature for about ten minutes to form curds.
Strain the Spread: Strain the curds through a cheesecloth set over a bowl, discarding the whey. Rinse and cover the curds, and chill them overnight.
Whip the Cream Cheese: Transfer the chilled curds to the bowl of a stand mixer fitted with a whisk attachment and beat 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, and top with lox, thinly sliced red onion, capers, and lemon wedges.

Storing & Reheating

To store your delightful bagels, keep them at room temperature for 2-3 days in a paper bag or wrapped in a towel. If you want to prolong their freshness, refrigerate them in an airtight container for up to a week. For longer storage, you can freeze them for up to 3 months. To reheat, simply toast them at 350°F (175°C) for 5-10 minutes, ensuring they regain their chewy texture and delicious flavor.

Chef’s Helpful Tips

Watch the Dough: When mixing, be careful not to over-knead; you want a smooth dough that passes the windowpane test without being too stretchy.
Temperature Counts: Ensure that your water is warm, not hot, as this may kill the yeast and affect rising.
Bagel Shape Matters: Don’t skimp on stretching the hole—this helps maintain the bagel form during boiling and baking.
Flavor Exploration: Experiment with toppings; besides everything seasoning, you can try sesame seeds, poppy seeds, or even a sprinkle of cinnamon sugar for a sweeter version.
Make Ahead: Prepare the dough a day in advance for easy bagel festivities; just chill it overnight before shaping and baking.

The beauty of making New York Style Bagels lies not just in the process but in the sheer joy of sharing them with loved ones. As you pull those golden treats out of the oven, feel free to take a moment and revel in your accomplishment. Mix and match toppings and enjoy the way the world of bagels can be uniquely yours.

Recipe FAQs

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

Absolutely, while high-gluten flour is preferred for that chewy texture, all-purpose flour will still produce a tasty bagel. Just keep in mind that the texture won’t be quite as chewy.

What if I can’t find barley malt syrup?

You can substitute honey or brown sugar if you can’t find barley malt syrup. They will provide a different flavor profile, but your bagels will still be delicious!

How can I make these bagels vegan?

To make vegan bagels, use plant-based milk instead of whole milk in the cream cheese spread, and opt for a vegan cream cheese alternative. The bagels themselves can be kept vegan by avoiding any non-plant-based toppings.

How long should I boil the bagels?

Boil your bagels for about 30-45 seconds on each side. This step is crucial for developing that shiny, chewy crust that is signature to New York Style Bagels.

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Recipe Card

New York Style Bagels

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

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Description

These New York Style Bagels are a delightful blend of high-gluten flour and rich barley malt syrup, resulting in a chewy, flavorful bagel that’s easy to make at home. Perfect for breakfast or brunch, you’ll love the simple prep and irresistible taste!

Ingredients

Scale

845 gram high-gluten flour
1 tablespoon + 1 teaspoon Diamond Crystal salt
1 tablespoon sugar
2 ¼ teaspoon instant yeast
2 tablespoon barley malt syrup
2 ¼ cup water
water, enough to fill a large pot
1 tablespoon barley malt syrup
everything bagel seasoning, as desired
1 quart whole milk
½ cup heavy cream
3 tablespoon lemon juice
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 flour, salt, sugar, and yeast. Add barley malt syrup and water; mix on medium-low speed for 12-15 minutes until a stiff dough forms.
Perform the windowpane test to check the dough's elasticity; continue mixing if necessary.
Shape the dough into a ball, place it in a bowl, cover, and chill for 12-24 hours.
Prepare two baking sheets with parchment paper and dust lightly with flour. Fill a shallow bowl with flour.
Cut the dough into 12 equal portions (about 115 grams each) using a bench scraper.
Shape each portion into a ball, sealing the bottom, and lightly dust with flour before placing on baking sheets.
Cover with plastic wrap and proof in a warm area for 1.5 hours, then refrigerate for 1 hour.
Poke a hole in the center of each ball to form a three-inch opening.
Boil water in a large pot, add barley malt syrup, and preheat the oven to 425°F (218°C).
Boil bagels in batches for 30-45 seconds on each side, then return to baking sheets and add seasoning.
Bake bagels for 14-18 minutes until golden brown, rotating the pans once, then transfer to wire racks to cool.

Notes

Chilling the dough overnight enhances the flavor and texture of the bagels.
For best results, ensure that the dough is well-proofed before boiling.
Feel free to customize your bagels with different toppings or spreads.