The Secret to Authentic New York Style Bagels at Home
The Secret to Authentic New York Style Bagels at Home is a medium American recipe that serves 12. 260 calories per serving. Recipe by Brian Lagerstrom on YouTube.
Prep: 25 hrs 27 min | Cook: 45 min | Total: 26 hrs 32 min
Cost: $22.19 total, $1.85 per serving
Ingredients
- 530 g Water (tap water, warmed to about 86°F (30°C))
- 3 g Instant Yeast (instant dry yeast)
- 940 g Bread Flour (high‑protein bread flour for chew)
- 10 g Diastatic Malt Powder (helps fermentation and gives a deeper crust color)
- 20 g Salt (kosher or table salt)
- 50 g Molasses (added to boiling water for flavor and color)
- 30 g Mixed Seeds (optional) (e.g., sesame, poppy, or everything bagel seasoning)
- 450 g Cream Cheese (softened, for classic shmear)
- 50 g Milk (helps thin the cream cheese)
Instructions
Combine Wet Ingredients and Yeast
Measure 530 g of tap water (86°F) into a medium mixing bowl. Sprinkle 3 g instant yeast over the water and stir until fully dissolved.
Time: PT5M
Temperature: 25°C
Add Dry Ingredients
Add 940 g bread flour, 10 g diastatic malt powder, and 20 g salt to the bowl. Stir with a sturdy spoon until the mixture becomes a shaggy dough.
Time: PT5M
Temperature: 25°C
Knead the Dough
Turn the dough onto a clean cutting board. Using the heel of your hand, push the dough forward, fold it back, and repeat. Continue for 8–10 minutes until the dough feels elastic and passes the “tug test” (it snaps back without tearing).
Time: PT10M
Temperature: 25°C
Bulk Fermentation
Place the kneaded dough back into the bowl, cover with a lid or plastic wrap, and let it rest at room temperature for 1 hour.
Time: PT1H
Temperature: 25°C
Divide and Shape Bagels
Turn the dough onto the board and cut into 12 equal pieces (~120 g each). Lightly flatten each piece into a rectangle, roll it up 2–3 times to form a cigar shape, then roll to a 10‑inch length. Overlap the ends by about 3 inches, seal, and roll the seam to close. Place shaped bagels on parchment‑lined trays.
Time: PT15M
Temperature: 25°C
Cold Fermentation
Cover the trays with plastic wrap or the provided tray covers and refrigerate for 24 hours (minimum 4 hours, 24 hours preferred).
Time: PT24H
Temperature: 4°C
Prepare Boiling Water
When ready to bake, bring 4 quarts of water to a rolling boil in a large pot. Stir in 50 g molasses once the water is boiling.
Time: PT5M
Temperature: 100°C
Boil Bagels (First Side)
Using a slotted spoon, gently lower three bagels (top side up) into the boiling water. Boil for 30 seconds, then flip and boil the other side for another 30 seconds. Remove and place on a wet burlap‑covered bagel board, top side still up.
Time: PT1M
Temperature: 100°C
First Bake (Top Side)
Preheat the oven to 475°F. Place the bagel board on a preheated pizza steel or stone and bake the bagels, top side down, for 5 minutes.
Time: PT5M
Temperature: 475°F
Second Bake (Bottom Side)
Flip the bagels so the bottom side (the side that touched the tray in the fridge) faces down. Bake for 12–15 minutes until the crust is deep golden‑brown and blistered.
Time: PT12M
Temperature: 475°F
Optional Seed Coating and Final Bake
If using seeds, repeat the boiling step (30 seconds per side). After boiling, roll the bagels in a tray of mixed seeds, keeping the top side down. Return to the wet burlap board and bake 5 minutes, flip, then bake another 12–15 minutes.
Time: PT18M
Temperature: 475°F
Prepare Cream Cheese Shmear
In a stand mixer or large bowl, combine 450 g softened cream cheese, 50 g milk, and a pinch of salt. Whip on high for 2 minutes until smooth and spreadable.
Time: PT2M
Temperature: 25°C
Serve
Slice the bagels, spread with the cream cheese shmear, and enjoy while warm.
Time: PT0M
Nutrition Facts
- Calories
- 260
- Protein
- 10 g
- Carbohydrates
- 55 g
- Fat
- 1 g
- Fiber
- 2 g
Dietary info: Vegetarian, Can be made vegan by substituting plant‑based cream cheese
Allergens: Wheat (gluten), Milk (cream cheese)
Ingredient Substitutions
- Instead of Instant Yeast: Active dry yeast (same amount)
- Instead of Bread Flour: All‑purpose flour (may reduce chewiness)
- Instead of Diastatic Malt Powder: Malt syrup (use equivalent amount), Sugar (10 g, less ideal)
- Instead of Salt: Sea salt
- Instead of Molasses: Barley malt syrup
- Instead of Mixed Seeds (optional): Sesame seeds only, Poppy seeds only
- Instead of Cream Cheese: Neufchâtel cheese
- Instead of Milk: Water
Equipment Needed
- Mixing Bowl
- Sturdy Spoon
- Kitchen Scale
- Cutting Board
- Plastic Wrap or Tray Covers
- Parchment Paper
- Bagel Boards (Cedar planks with burlap)
- Baking Sheet / Tray
- Pizza Steel or Baking Stone
- Large Pot
- Slotted Spoon or Spider
- Oven
- Pan Spray or Oil Brush
Critical Steps — Do Not Skip
- Mixing wet and dry ingredients together
- Kneading the dough to develop gluten
- Shaping the bagels without tapering the ends
- Cold fermentation for 24 hours
- Boiling each bagel side for 30 seconds
- Baking the first side for 5 minutes
- Baking the second side for 12–15 minutes
Chef Tips from the Video
- Diastatic malt powder is key for a deeper crust color; if unavailable, use a small amount of sugar.
- Cedar bagel boards keep the bottom side from over‑browning and add subtle steam.
- For extra shine, brush the tops with a light mist of water before the first bake.
Troubleshooting
Dough feels too dry and crumbly.
Add water a tablespoon at a time, kneading until the dough comes together. Avoid adding too much flour.
Bagels do not develop a blistered crust.
Make sure the water is at a rolling boil and add the molasses after boiling. Use the cedar bagel board and bake at 475 °F.
Bagels collapse after boiling.
Do not over‑proof during the cold fermentation; the dough should only rise slightly. Boil only 30 seconds per side to avoid excess gas loss.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze baked bagels (wrapped individually) for up to 2 months. Reheat in a toaster or oven.
Room temperature: Best eaten the same day; can sit out for up to 12 hours if covered.
Make-Ahead Tips
- The dough can be refrigerated for up to 48 hours after the bulk ferment; shape and cold‑ferment as described.
- Baked bagels freeze well; slice before freezing for easy toast‑and‑serve later.
- Molasses can be stored in a small jar for future boiling batches.
Frequently Asked Questions
What is the cultural significance and history of the New York Bagel in American cuisine?
The New York bagel originated with Eastern European Jewish immigrants in the early 20th century. It became a staple of New York City street food, symbolizing the city’s fast‑paced, multicultural life and the tradition of hand‑shaped, boiled‑then‑baked breads.
What are the traditional regional variations of New York Bagels within the United States?
While the classic New York bagel is plain or topped with sesame, poppy, or everything seasoning, regional twists include the Montreal “bagel” (sweetened with honey and boiled in honey‑water) and the “sourdough bagel” found in some West Coast bakeries that use a starter for added tang.
How is an authentic New York Bagel traditionally served in New York City?
In New York City, bagels are typically sliced, toasted, and spread with a generous layer of cream cheese. They are also served with lox, capers, red onion, and tomato for a classic “bagel and lox” breakfast.
What occasions or celebrations are New York Bagels traditionally associated with in American culture?
Bagels are a everyday breakfast staple but are also featured at brunch gatherings, holiday brunches, and community fundraisers. In New York, the annual “Bagel Festival” celebrates the bagel’s cultural heritage.
How does the New York Bagel fit into the broader American breakfast tradition?
The New York bagel represents the portable, hearty breakfast option that pairs well with coffee. Its chewy interior and crisp crust complement the American love for toasted breads topped with spreads, making it a cornerstone of the breakfast sandwich trend.
What are the authentic traditional ingredients for a New York Bagel versus acceptable substitutes?
Traditional ingredients include high‑protein bread flour, diastatic malt powder, plain water, instant yeast, and salt. Acceptable substitutes are all‑purpose flour (less chew), sugar instead of malt powder, and barley malt syrup in place of molasses for the boil.
What other American dishes pair well with New York Bagels?
New York bagels pair beautifully with smoked salmon, cream cheese, sliced tomatoes, and red onions. They also work as a base for breakfast sandwiches with eggs, bacon, or avocado, and can accompany a hearty bowl of New England clam chowder for a brunch twist.
What are the most common mistakes to avoid when making New York Bagels at home?
Common mistakes include under‑kneading (resulting in a dense crumb), over‑proofing during cold fermentation (causing the bagels to deflate), and boiling for too long (which makes the crust too thick). Follow the tug test for gluten development and keep the boil to 30 seconds per side.
Why does this New York Bagel recipe use a short 30‑second boil instead of a longer boil?
A brief 30‑second boil creates a thin gelatinized layer on the surface that expands in the oven, giving the signature glossy, blistered crust without making the bagel overly dense. Longer boils produce a gummy exterior and reduce chewiness.
What does the YouTube channel Brian Lagerstrom specialize in?
The YouTube channel Brian Lagerstrom focuses on detailed, science‑based home baking tutorials. Brian emphasizes technique, ingredient function, and reproducible results for home cooks who want restaurant‑quality breads and pastries.
How does the YouTube channel Brian Lagerstrom's approach to New York Bagel cooking differ from other baking channels?
Brian Lagerstrom’s approach combines professional baker interviews, precise measurements, and a focus on cold fermentation, whereas many other channels rely on shortcut methods or stand‑mixer shortcuts. His videos stress hands‑on feel and the chemistry behind each step.
Last updated: August 24, 2026
