This homemade bagel recipe yields beautifully golden bagels with a shiny, slightly crisp exterior, a soft, chewy center, and a delicious, garlicky, savory flavor. Paired with homemade cream cheese and all the best toppings, this New York-style bagel recipe rivals even the best bagel shops and is simple to prepare at home!
For many people, just the thought of New York City brings some of the best foods in the world to mind. When visiting, I always make sure to grab a slice of New York-style pizza, New York cheesecake, halal-style chicken and rice, and, of course, a classic New York bagel.
There’s just nothing quite like it. The signature shine, the slight crispness on the outside, and the perfectly chewy center are all a match made in heaven. It’s a combination that’s hard to beat and impossible to replicate with standard baked bagel recipes.
So, I set out to recreate the same experience at home, turning my kitchen into a New York bakery. I’ll walk you through all my secrets for creating the iconic breakfast food with a handful of ingredients and simple steps!
Ingredients and Notes
See the recipe card below for the complete ingredient list and instructions.
- Flour – Using a high-gluten flour is key for authentic New York-style bagels. It gives the dough a signature chewy consistency while providing structure. If needed, bread flour works as a substitute, but the texture won’t be quite as chewy. I don’t recommend using all-purpose flour. It doesn’t have enough protein to create chewy bagels. Instead, you’ll be left with something closer to artisan bread.
- Salt – I use Diamond Crystal salt to enhance the overall flavor of the bagels and help strengthen the dough.
- Sugar – This feeds the yeast and adds just a touch of sweetness.
- Instant Yeast – This helps the bagel dough rise and develop structure.
- Barley Malt Syrup – The secret to creating the subtly sweet flavor and golden, shiny exterior New York bagels are known for, this is added to the dough and also stirred into the cooking water before boiling.
- Everything Bagel Seasoning – This is my preferred seasoning for any homemade bagel recipe, adding savory, garlicky flavor and subtle crunch.
- Optional Homemade Cream Cheese – I skip store-bought options and make an ultra creamy spread using whole milk, heavy cream, lemon juice, and salt.
How to Make a New York-Style Homemade Bagel Recipe
1. Prepare the Dough
2. Cook the Bagels
3. Make the Cream Cheese (If Using)
Nick’s Tips for Success
- Don’t rush the cold fermentation. Letting the dough rest in the fridge for 12-24 hours develops deeper flavor and improves the texture, helping the bagels hold their shape in the boiling water. It’s worth the wait!
- Perform the windowpane test. Before resting the dough, stretch a small piece with your hands. If it forms a thin, slightly translucent sheet without tearing, it’s ready. If it tears, continue kneading. This ensures the gluten is fully developed and easy to work with once you start shaping your bagels.
- Roll the bagels tightly. When portioning and rolling the dough, I recommend rolling each ball in a circular motion with the seam side down on a clean surface. This creates surface tension that helps the bagel hold its shape during boiling. If the seal isn’t tight, the bagel will open in the water.
- Create large holes in the center. I recommend shaping your bagels with a three-inch opening in the center. It might look large at first, but the hole shrinks quite a bit during boiling and baking. Leaving it too small will result in more of a bun than a traditional bagel.
- Don’t skip the boil. Boiling before baking is what sets a New York-style bagel recipe apart from a standard homemade bagel recipe, contributing to the signature chewy crust.
Homemade Bagel Recipe
This homemade bagel recipe replicates everything I love about classic New York-style bagels, including the perfectly golden exterior and soft, chewy center, with a handful of ingredients and simple steps. Whether you top them with cream cheese, smoked salmon, or keep things simple with butter, these bagels are 100% worth the effort and are surprisingly easy to make!
Equipment
- 1 Stand Mixer with Dough Hook Attachment
- 1 Large Mixing Bowl
- 1 Bench Scraper
- 2 Large Baking Sheets
- 1 Small Shallow Bowl
- 1 Large Pot
- 1 Slotted Spoon or Spider
- 1 Wire Cooling Rack
- 1 Medium Saucepan
- 1 Cheesecloth
Ingredients
For the Bagels
- 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
For the Boiling Liquid
- water, enough to fill a large pot
- 1 tablespoon (15 milliliter) barley malt syrup
For the Toppings
- everything bagel seasoning, as desired
For the Cream Cheese
- 1 quart (946 milliliter) whole milk
- ½ cup (120 milliliter) heavy cream
- 3 tablespoon (45 milliliter) lemon juice
- salt, to taste
Serving Toppings (Optional)
- smoked salmon, Nova or Scottish
- red onion, thinly sliced
- capers
- lemon wedges
Instructions
For the Dough
- In the bowl of a stand mixer fitted with a dough hook, combine the flour, salt, sugar, and yeast. Add the barley malt syrup and water. Mix on medium-low speed for 12-15 minutes, until a stiff, smooth dough forms.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
- Perform the windowpane test: Pinch off a small piece of dough. Stretch it until a thin windowpane forms without tearing. Continue mixing until it passes the test, if needed.
- 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.
- Line two baking sheets with parchment paper, and lightly dust them with flour. Fill a small, shallow bowl with flour.
- Remove the dough from the bowl. Use a bench scraper to cut the dough into 12 equal portions, about 115 grams each.
- Form each portion into a ball, leaving the smooth skin exposed. With the smooth side of the ball against the palm of your hand, roll each ball against a clean surface in a circular motion to seal the bottom. If the dough doesn’t stick and seal, add a few drops of water to the clean surface to help the dough stick. Lightly dip the bottom of each ball of dough into the flour in the shallow bowl. Place six balls on each prepared baking sheet.
- Lightly cover the dough with plastic wrap, and proof in a warm, dry place for one and a half hours, or until the dough has increased in size by 50%. Then, refrigerate the dough for one hour, allowing it to firm up.
- Poke a hole through the center of each dough ball and gently stretch to form a three-inch opening.
- Bring a large pot of water to a rolling boil, and add barley malt syrup. Preheat the oven to 425°F (218°C).water, 1 tablespoon barley malt syrup
- Working in batches, boil the bagels 30-45 seconds per side. Transfer the bagels back to the baking sheets. Add the everything bagel seasoning to taste while the bagels are still wet.everything bagel seasoning
- Transfer the bagels to the oven, and bake 14-18 minutes or until deeply golden brown and shiny, rotating the pans once. Transfer the baked bagels to wire racks to cool completely.
For the Cream Cheese
- Heat the milk and cream in a medium saucepan over medium heat until the mixture reaches 185°F (85°C). Stir in the lemon juice, and remove the pan from the heat. Let the mixture stand at room temperature until curds form, about ten minutes.1 quart whole milk, ½ cup heavy cream, 3 tablespoon lemon juice
- Strain the liquid through a cheesecloth set over a bowl; discard the whey. Rinse and cover the curds; chill overnight.
- Transfer the curds to the bowl of a stand mixer fitted with a whisk attachment. Beat until smooth and spreadable, and season with salt to taste.salt
For the Plating
- Slice the cooled bagels in half with a bread knife.
- Spread cream cheese evenly over the bottom half of each bagel.
- Top with lox, thinly sliced scallions, tomatoes, capers, and lemon.smoked salmon, red onion, capers, lemon wedges
Video
Notes
*Measure flour in grams for the best results.
*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.
*Nutrition information does not include cream cheese or toppings.
Storage:
– Store cooled bagels in an airtight container or sealable bag at room temperature for up to two days. Store the cream cheese in a separate airtight container for up to five days.
– For the best results, refresh leftover bagels by toasting them in the oven at 350°F (175°C) for five to ten minutes or just until they’re soft in the center and slightly crisp on the outside.
– Slice cooled bagels in half, and freeze them in a freezer-safe bag for up to three months. Thaw at room temperature, or toast from frozen.
– Store cooled bagels in an airtight container or sealable bag at room temperature for up to two days. Store the cream cheese in a separate airtight container for up to five days.
– For the best results, refresh leftover bagels by toasting them in the oven at 350°F (175°C) for five to ten minutes or just until they’re soft in the center and slightly crisp on the outside.
– Slice cooled bagels in half, and freeze them in a freezer-safe bag for up to three months. Thaw at room temperature, or toast from frozen.
Nutrition
Serving: 1serving, Calories: 281kcal, Carbohydrates: 60g, Protein: 8g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.2g, Sodium: 590mg, Potassium: 97mg, Fiber: 3g, Sugar: 4g, Vitamin C: 0.01mg, Calcium: 16mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!FAQs
Can I use different seasonings or mix-ins for my homemade bagel recipe?
Absolutely! Everything bagel seasoning is a classic, but you can easily switch things up with any of your favorite bagel toppings. Try sesame seeds, poppy seeds, flaky salt, or even cinnamon and brown sugar for a sweeter option. You can also mix ingredients like shredded cheese, garlic, or herbs directly into the dough for extra flavor.
How should I serve New York bagels?
New York-style bagels are best served freshly baked or lightly toasted with a generous spread of cream cheese. For a classic combo, top your bagels with smoked salmon, thinly sliced red onion, capers, and a squeeze of lemon. They’re also great for breakfast sandwiches with scrambled eggs or over-medium eggs, bacon, or avocado. Or keep things simple and top your fresh bagels with a smear of butter, jam, or honey.
Why are my bagels dense instead of chewy?
Dense bagels are usually the result of underdeveloped gluten or insufficient proofing time. Make sure to knead the dough until it passes the windowpane test, allow enough time for both the cold fermentation and proofing stages, and don’t skip the boiling step. Using high-gluten flour also makes a big difference in achieving a signature chewy texture.
These taste just like the bagels I’ve had in New York!