New York Bagels & Homemade Cream Cheese
New York bagels are one of those foods that feel bigger than the sum of their parts. Flour water yeast salt and a touch of malt. That is all it takes to make something that somehow turns into an icon. The history runs deep too. From the old world traditions brought by Eastern European Jewish immigrants to the Bagel Bakers Union in New York that guarded the craft like a secret society. Bagels were even given to new mothers for good luck. They were chewy golden rings that symbolized the circle of life. And yes the whole water thing. The mineral makeup of NYC tap water absolutely plays a small role but the real reason New York bagels hit different is the generations of repetition and obsession that live in those kitchens.
In the video I go to the source. I get actual New York tap water shipped to me and I make two batches of bagels side by side. One with NYC water. One with Chicago water. Same flour. Same malt. Same technique. Same boil. Same bake. The whole goal is to test this myth in the most extra way possible. And if you watch the video you will see the difference side by side. You also get a peek at the special touches that make deli style bagels so good. The malt that boosts browning and sweetness. The tight shaping that gives you that classic shine. The quick boil that locks everything in place before the bake.
At the end of the day New York bagels are undefeated because the craft never left. Generations of bakers perfected them long before TikTok and Instagram bagels took over the internet. They are not just food. They are a whole New York story baked into a circle of dough. And even if you are not standing on a Manhattan street with a warm bagel wrapped in paper you can bring a little bit of that magic into your kitchen. That is what this test was all about.
Stuff I Use...
New York Bagels
Ingredients
Instructions
- In a large bowl, combine all ingredients and mix by hand until a shaggy dough forms. Cover and rest for 15 minutes.
- Knead the dough until smooth, it doesn't have to be perfect. If you're an overachiever, knead until it passes the windowpane test.
- Cover and bulk ferment the dough in the fridge overnight (12-48 hours). The longer the bulk ferment, the more complex the bagels will become.
- Divide dough into 10 pieces (roughly 140-143 g).
- Pre-shape the pieces, then cover and let bench rest for 15 minutes.
- Shape the dough balls into bagels (see video).
- To a large pot of boiling water, add a pinch of kosher salt and few tablespoons of barley malt syrup. Boil each bagel for 1 minute per side in malted water, then dip into desired toppings.
- Bake at 450°F (232°C) until golden brown, about 15-18 minutes.
- Allow the bagels to rest on a wire rack for at least 1 hour before slicing.
Deli-style Cream Cheese
Ingredients
Instructions
- Combine whole milk and heavy cream in a large pot and heat over medium until it reaches 190°F (88°C), stirring occasionally to prevent scorching.
- Turn off the heat and slowly stir in vinegar or lemon juice. Cover and wait 10 minutes for curds and whey to separate. If curdling doesn’t occur, add another Tbsp of vinegar or lemon juice and wait another couple minutes.
- Line a colander with cheesecloth and gently ladle in the curds. Tie the cloth and hang it over a bowl to drain in the fridge overnight.
- Transfer the drained curds to a food processor and add kosher salt, buttermilk then blend until smooth and creamy. Add more salt to taste if needed.
- Pack into a container and refrigerate. It will thicken as it chills and keeps for 5–7 days.
Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.
