How to Make New York Bagels at Home

What is a bagel?

• In New York, you’ll find bagels on nearly every street corner. What exactly are they? A bagel is a delicious ring-shaped roll that’s a staple of New York breakfasts and lunches. The recipe arrived in New York with Jewish immigrants from Eastern Europe in the early 20th century. Read Didier’s article on the history of the bagel.
• Bagel varieties are endless: onion, sesame, garlic, plain, and sweet options like cinnamon-raisin (my favorite). The original New York bagel is topped with poppy seeds.
• Bagels come in many forms: plain with Philadelphia Cream Cheese, topped with an omelet or tuna salad. My favorite? A New York bagel with cream cheese and smoked salmon. That’s the recipe I’m sharing with you below.
• One last thing before you start: making bagels at home takes some effort, but it’s absolutely worth ditching mass-produced bagels and giving it a try. Let’s cook!

Ingredients for 12 bagels

For the dough

• 500 g (17.6 oz) bread flour, high gluten content
• 10 g (0.35 oz) baker’s yeast
• 1½ teaspoons salt
• 20 g (0.7 oz) brown sugar
• 1 tablespoon oil
• 300 ml (1¼ cups) warm water

For cooking

• 30 g (1 oz) brown sugar
• 10 g (0.35 oz) cornstarch
• 15 g (0.5 oz) granulated sugar
• 2 liters (2.1 quarts) water
• 1 egg white
• Poppy seeds

For the topping

• 1 container Philadelphia Cream Cheese
• Smoked salmon slices, 80–100 g (2.8–3.5 oz) per serving
• 1 red onion
• 1 lemon (optional)

Making the bagel dough

• Mix the flour and yeast, then add the salt, brown sugar, and warm water.

• Knead vigorously and thoroughly. Allow at least 20 minutes by hand or 10 minutes with a mixer. The dough should form a smooth, elastic ball. If it’s too wet, dust it with flour; if too dry, add a little water.

• Place the dough ball in a lightly oiled bowl.

• Cover with a cloth and let it rise at room temperature for 1 hour 30 minutes.

• After rising, punch down the dough. This removes the small bubbles created during fermentation, giving you a smooth, pleasant-to-touch ball. Place the dough on a floured work surface. Press it flat with the palm of your hand, flip it over, and repeat several times.

• Prepare baking sheets by lining them with parchment paper and dusting with flour.

• Divide the dough into 12 equal pieces.

• Shape each piece into a flat ball and poke a hole in the center to form a ring. Make sure the hole is large enough—about 2 cm (0.75 in)—since the dough will rise more.

• Place the dough rings on the prepared sheets and cover with a cloth.

• Let them rest for about 1 hour. They’ll rise slightly more.

Cooking the bagels

• Pour 2 liters (2.1 quarts) of water into a large pot.

• Add the brown sugar, granulated sugar, and cornstarch.

• Poach the bagels, 4 at a time, in gently boiling water. Keep the water at a gentle boil.

• After 1 minute, flip the bagels and poach for another minute.

• Remove the bagels with a slotted spoon and place them on a cloth. Let them cool for a few minutes.

• Now bake them. Preheat your oven to 220°C (425°F).

• Line a baking sheet with parchment paper or a silicone mat.

• Place the bagels on the parchment and brush the tops with egg white mixed with 1 tablespoon water. Generously sprinkle with poppy seeds.

• Bake for 20–25 minutes until golden brown.

• Cool the bagels on a wire rack.

Smoked salmon bagel topping

• Cut the bagel in half and toast each side in a toaster.

• Spread generously with Philadelphia Cream Cheese.

• Add a few thin slices of red onion.

• Layer with smoked salmon.

• Squeeze a few drops of lemon juice over the salmon if you like.

• Close the bagel and cut it in half. Enjoy!

A bagel with smoked salmon and cream cheese. (Photo Helen Cook)

My freezing tip

• Since you’re making homemade bagels, why not make a big batch? Bagels freeze beautifully, so you can enjoy them later.
• I recommend cutting the bagel in half lengthwise. Place a piece of parchment paper cut to size between the two halves. Close the bagel, put it in a freezer bag, and freeze.
• Craving a bagel? Just open your freezer. Pull the parchment paper and the halves will separate easily. Let the bagel thaw at room temperature for about 15 minutes. Toast each side, then spread with butter, cream cheese, or jam—whatever you prefer. You’re in New York!

Send us a photo of your bagels!

• Feel free to contact me if you’d like to share a New York recipe. My email: patricia@cnewyork.net