New York Style Bagels

New York Style Bagels are more than just a breakfast item; they’re a tradition steeped in history and flavor. These bagels boast a crisp exterior and a chewy, soft interior that’s simply irresistible. The process of making them from scratch might seem daunting, but trust me, the aroma of freshly baked bagels wafting through your kitchen is worth every minute spent. There’s something immensely satisfying about crafting these golden delights at home—with each step, you’re directly involved in creating a piece of New York City’s vibrant culture.

I still remember the first time I tasted a box of New York Style Bagels. It was a chilly morning, and the warm bagel smeared with cream cheese instantly brightened my day. Now, I can’t help but recreate that delightful experience in my own kitchen. And what’s better? These homemade bagels are easier than you might think, bringing a slice of New York right to your breakfast table. So grab your apron, and let’s get started on this delicious journey!

How to Make New York Style Bagels

1. Prepare the Dough: In a stand mixer bowl fitted with a dough hook, mix together 845 grams high-gluten flour, 1 tablespoon + 1 teaspoon Diamond Crystal salt, 1 tablespoon sugar, and 2 ¼ teaspoons instant yeast. Add in 2 tablespoons barley malt syrup and 2 ¼ cups warm water. Knead on medium-low speed for 12-15 minutes until you have a stiff yet smooth dough.
2. Windowpane Test: Pinch off a small piece of the dough. Pull and stretch until it forms a thin, translucent “windowpane.” If it tears, continue mixing until it passes this test.
3. Chill the Dough: Shape the dough into a ball, place it in a bowl, cover it, and refrigerate for at least 12 hours or up to 24 hours. This slow fermentation deepens flavor.
4. Prep for Shaping: Line two baking sheets with parchment paper and lightly dust with flour. Pour some flour into a small, shallow bowl.
5. Divide the Dough: Remove the dough from the refrigerator. Using a bench scraper, divide into 12 equal portions (about 115 grams each).
6. Shape the Bagels: Roll each piece into a ball with the smooth side facing up. Seal the bottom by rolling against a flat surface. Lightly dip each bottom in flour and place six balls on each prepared baking sheet.
7. Proof the Dough: Lightly cover the bagels with plastic wrap. Allow them to proof in a warm place for 1.5 hours, until they rise about 50%. Then, refrigerate for 1 hour.
8. Form the Holes: Create holes in the center of each bagel, stretching them to about three inches wide—this ensures they maintain their shape once boiled.
9. Boil Water: Fill a large pot with water and bring it to a rolling boil. Stir in 1 tablespoon barley malt syrup. Preheat your oven to 425°F (218°C).
10. Boil the Bagels: Boil each bagel in batches, cooking them for 30-45 seconds on each side. Drain and return to the baking sheets, applying everything bagel seasoning while still wet.
11. Bake the Bagels: Place bagels in the oven and bake for 14-18 minutes until golden brown. Rotate pans halfway through for even baking. Transfer them to wire racks to cool completely.
12. Make the Cream Cheese: 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 let stand until curds form (about 10 minutes). Strain through cheesecloth to remove whey, rinse, and chill overnight.
13. Blend the Cream Cheese: In a mixer with a whisk attachment, blend the curds until smooth and spreadable; adjust with salt to taste.
14. Assemble the Bagels: Slice the cooled bagels in half. Spread a generous layer of cream cheese on the bottom half, then top with smoked salmon, thinly sliced red onion, capers, and a squeeze of lemon.

Storing & Reheating

Store any leftover bagels at room temperature for up to 2 days. For longer storage, place them in an airtight container in the refrigerator for up to a week. To freeze, wrap them tightly in plastic wrap and then aluminum foil, which can preserve their freshness for up to 3 months. When you’re ready to enjoy, pop them in a toaster or an oven at 350°F (175°C) for about 10 minutes. They may lose some texture, but toasting will help regenerate that delightful crispness!

Freshly made New York Style Bagels are a marvel of texture and flavor, and each step of the process contributes to the masterpiece. The satisfaction of pulling a batch of warm bagels out of the oven is unparalleled. There’s room for creativity in this culinary adventure, so feel free to adapt toppings to suit your style. Enjoy the process, and don’t hesitate to share this tradition with family and friends!

Recipe FAQs

How do I know when my bagels are done?

Your bagels are done when they have a rich, golden-brown exterior and a chewy texture. If you tap the bottom, it should sound hollow. Keep an eye on them in the oven, rotating pans halfway through to ensure even baking.

Can I make these bagels ahead of time?

Absolutely! You can prepare the dough up to a day in advance and let it ferment overnight in the refrigerator. Simply shape and boil them the next day before baking – they’ll taste just as fresh!

What are some popular toppings for bagels?

Popular toppings include classic cream cheese, smoked salmon, capers, tomatoes, and onions. You can also try flavored cream cheeses or even avocado for a twist. The options are endless!

Can I freeze the bagels?

Yes, bagels freeze beautifully. After baking and cooling, wrap them tightly in plastic wrap and foil, then store in the freezer for up to 3 months. When you want one, just pop it in the toaster or oven!

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📖 Recipe Card

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 feature a delightful flavor and chewy texture. With just a few simple ingredients and an easy method, enjoy these homemade bagels fresh from your oven—perfect for breakfast or a satisfying snack!

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Ingredients

Scale 1x2x3x

• 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

1. Combine the high-gluten flour, salt, sugar, and yeast in the stand mixer bowl. Add barley malt syrup and water. Mix on medium-low speed for 12-15 minutes until a stiff dough forms.
2. Check dough consistency with the windowpane test, mixing more if needed until the dough stretches without tearing.
3. Shape dough into a ball, place in a bowl, cover with plastic wrap, and refrigerate for 12-24 hours.
4. Prepare two baking sheets with parchment paper and a light dusting of flour. Fill a small bowl with flour.
5. Cut dough into 12 equal portions using a bench scraper, forming each portion into a ball with a smooth top.
6. Cover the dough with plastic wrap and proof in a warm place for 1.5 hours or until increased in size by 50%. Refrigerate for 1 hour.
7. Create a hole in the center of each dough ball and gently stretch to a three-inch opening.
8. Boil a large pot of water, adding barley malt syrup. Preheat the oven to 425°F (218°C).
9. Boil bagels in batches for 30-45 seconds on each side, then transfer back to baking sheets and add everything bagel seasoning.
10. Bake bagels for 14-18 minutes until golden brown, rotating pans once. Allow to cool completely on wire racks.

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Notes

For a chewier texture, use high-gluten flour instead of all-purpose flour.
Allowing the dough to chill overnight enhances the flavor and texture of the bagels.
Feel free to top with your favorite seasoning for added flavor.

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Nutrition

• Serving Size: 1 bagel
• Calories: 295
• Sugar: 2g
• Sodium: 360mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 32mg

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