Bagel & Cream Cheese Recipe

Activate yeast

In a small bowl, stir the warm water with the granulated sugar until dissolved. Sprinkle the active dry yeast over the surface and let sit 5–10 minutes until foamy and fragrant.

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine the all-purpose flour and salt. Make a small well and pour in the foamy yeast mixture and the barley malt syrup (or honey).

Mix on low speed until the dough comes together, then increase to medium-low and knead for 6–8 minutes until smooth, elastic, and slightly tacky. If kneading by hand, turn the dough onto a lightly floured surface and knead 8–10 minutes.

Lightly oil a large bowl with the vegetable oil, place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 45–60 minutes.

Turn the risen dough out onto a lightly floured surface and divide into 8 equal pieces (about 100–110 g / 3.5–4 oz each). Shape each piece into a tight ball and let rest 10 minutes, uncovered.

Shape bagels: poke a hole through the center of each ball with your thumb and gently stretch the hole to about 1.5–2 inches in diameter, smoothing seams. Place shaped bagels on a parchment-lined baking sheet, leaving space between them. Cover loosely and rest 20 minutes while you prepare the water bath and preheat the oven.

Preheat the oven to 425°F (220°C). Line another baking sheet with parchment for final baking.

In a large, wide pot, bring 8 cups of water to a gentle boil. Stir in the 2 tablespoons barley malt syrup (or brown sugar) and 1 teaspoon coarse sea salt. Reduce to a simmer—water should be gently bubbling, not a raging boil.

Working in batches of 2–4 bagels depending on pot size, carefully lower the shaped bagels into the simmering water. Boil for 30–45 seconds on the first side, then flip and boil an additional 30–45 seconds. Total boil time 60–90 seconds per bagel for a traditional chewy crust; boil longer for a denser crust.

Remove bagels with a slotted spoon, allowing excess water to drain, and transfer to the prepared parchment-lined baking sheet. If using toppings, brush the tops lightly with beaten egg (optional) and immediately sprinkle with sesame seeds, poppy seeds, everything seasoning, or leave plain.

Bake in the preheated oven for 18–22 minutes, rotating the pan halfway through, until deep golden brown and hollow-sounding when tapped. Remove from oven and cool on a wire rack for at least 15 minutes before slicing.

While bagels bake, prepare the cream cheese: place the softened cream cheese and softened unsalted butter in a medium bowl.

Add the lemon juice, finely chopped chives (if using), 1/4 teaspoon salt, and freshly ground black pepper. Beat with a hand mixer or vigorous whisk until smooth and spreadable, about 1–2 minutes. Taste and adjust seasoning (add a pinch more salt or a little more lemon if desired).

Transfer cream cheese to a serving container and refrigerate until ready to serve. Bring to room temperature slightly before spreading for easier application.

Slice cooled bagels in half horizontally with a serrated knife. Toast or serve as-is. Generously spread cream cheese on each half and enjoy plain or with additional toppings (smoked salmon, tomato, red onion, capers, etc.).