Bagel King is a beloved New York–style deli known for its overstuffed bagel sandwiches, hand-rolled bagels, and creamy schmears. While you can’t order from their exact menu online, you can recreate the full experience at home with this collection of seven classic Bagel King–inspired sandwiches. From the iconic lox and cream cheese to a hot pastrami melt, these recipes use simple, high-quality ingredients and techniques that deliver that authentic deli bite every time.

Ingredients

For the Bagels (makes 8):

4 cups (500 g) bread flour, plus more for dusting
1 tablespoon (9 g) instant yeast
1 tablespoon (12 g) granulated sugar
2 teaspoons (10 g) fine salt
1 ½ cups (355 ml) warm water (110°F / 43°C)
2 tablespoons (30 ml) barley malt syrup or honey
1 large egg white, beaten with 1 tablespoon water (for glaze)
Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning, flaky salt

For the Classic Lox Sandwich (per sandwich):

1 bagel, sliced
3 oz (85 g) cold-smoked salmon (lox)
2 tablespoons (30 g) cream cheese, softened
2 thin slices red onion
1 tablespoon capers, drained
2 slices tomato
Fresh dill sprigs (optional)

For the Turkey & Swiss (per sandwich):

1 bagel, sliced
4 oz (115 g) sliced roasted turkey breast
2 slices Swiss cheese
1 tablespoon (15 g) Russian dressing
2 leaves lettuce
2 slices tomato

For the Pastrami Melt (per sandwich):

1 bagel, sliced
4 oz (115 g) sliced pastrami
2 slices provolone cheese
1 tablespoon (15 g) yellow mustard
1 tablespoon (15 g) mayonnaise
2 slices dill pickle (optional)

For the Veggie Cream Cheese (per sandwich):

1 bagel, sliced
3 tablespoons (45 g) whipped cream cheese
¼ cup (30 g) shredded carrot
2 tablespoons (20 g) diced cucumber
1 tablespoon (10 g) diced red bell pepper
1 tablespoon (5 g) chopped fresh chives
Pinch of garlic powder and black pepper

For the Egg & Cheese (per sandwich):

1 bagel, sliced
1 large egg
1 slice American or cheddar cheese
1 teaspoon (5 g) butter
Salt and black pepper to taste

For the Tuna Salad (per sandwich):

1 bagel, sliced
1 can (5 oz / 140 g) tuna in water, drained
2 tablespoons (30 g) mayonnaise
1 teaspoon (5 g) Dijon mustard
1 tablespoon (10 g) finely diced celery
1 tablespoon (10 g) finely diced red onion
Salt and black pepper to taste

For the PB&J (per sandwich):

1 bagel, sliced
2 tablespoons (30 g) peanut butter
1 tablespoon (15 g) strawberry jam or jelly

Instructions

Make the bagel dough: In a large bowl, whisk together the flour, yeast, sugar, and salt. Add the warm water and barley malt syrup (or honey). Stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.
Shape the bagels: Punch down the dough and divide into 8 equal pieces (about 110 g each). Roll each piece into a ball, then poke a hole through the center with your thumb and gently stretch to form a ring about 2 inches (5 cm) wide. Place the shaped bagels on a parchment-lined baking sheet, cover with a damp towel, and let rest for 20 minutes.
Boil the bagels: Preheat your oven to 425°F (220°C). Bring a large pot of water to a rolling boil and add 1 tablespoon of barley malt syrup or honey. Boil the bagels in batches of 2–3 for 1 minute per side. Remove with a slotted spoon and place back on the baking sheet.
Glaze and bake: Brush the boiled bagels with the egg white wash and sprinkle with your desired toppings. Bake for 15–18 minutes, until deep golden brown. Let cool completely on a wire rack before slicing.
Assemble the lox sandwich: Spread cream cheese on both cut sides of a bagel. Layer the bottom half with lox, red onion, capers, tomato, and dill. Top with the other half and press gently.
Assemble the turkey & Swiss: Spread Russian dressing on the bottom half. Layer turkey, Swiss, lettuce, and tomato. Close and serve.
Assemble the pastrami melt: Spread mustard on one half and mayonnaise on the other. Pile pastrami and provolone on the bottom half. Place under a broiler for 2–3 minutes until the cheese melts and the pastrami is hot (to at least 165°F / 74°C if reheating leftovers). Top with pickles if using, then close.
Make the veggie cream cheese: In a small bowl, mix the whipped cream cheese with carrot, cucumber, bell pepper, chives, garlic powder, and black pepper. Spread generously on both bagel halves and close.
Make the egg & cheese: In a small nonstick skillet, melt the butter over medium heat. Crack the egg into the pan and cook until the whites are set and the yolk is cooked to your liking. Season with salt and pepper. Place the cheese on the egg and cover the pan for 30 seconds to melt. Transfer to the bagel and close.
Make the tuna salad: In a bowl, mix the tuna, mayonnaise, mustard, celery, and red onion. Season with salt and pepper. Spread on the bagel and close.
Make the PB&J: Spread peanut butter on one half and jam on the other. Press together and serve.

Tips

Substitutions: No barley malt syrup? Use honey or brown sugar in the dough and boiling water. For a dairy-free option, use vegan cream cheese or hummus in place of cream cheese.
Storage: Baked bagels keep at room temperature in a paper bag for 1 day, or frozen for up to 3 months. Assemble sandwiches fresh, as they get soggy quickly.
Common mistake: Don’t over-boil the bagels – 1 minute per side is enough. Over-boiling makes them tough and rubbery.
Make ahead: You can make the bagel dough the night before and let it rise slowly in the refrigerator. Bring to room temperature before shaping.

Serving Suggestions

Serve these bagel sandwiches with a side of crispy potato chips, a dill pickle spear, or a cup of matzo ball soup for a full deli experience. For brunch, pair with a fresh fruit salad and a mimosa (for adults of legal drinking age – drink responsibly).

Variations

Everything Bagel: Use everything bagel seasoning on top for added crunch and flavor.
Smoked Turkey & Brie: Swap Swiss for brie and add a spread of cranberry sauce.
Caprese Bagel: Spread with pesto, add fresh mozzarella, tomato, and basil.
Spicy Tuna: Add sriracha or hot sauce to the tuna salad for a kick.
Bacon, Egg & Cheese: Add 2 slices of cooked bacon to the egg and cheese sandwich.

Storage and Reheating

Assembled sandwiches are best eaten within 2 hours. If you need to store them, wrap tightly in plastic wrap and refrigerate for up to 24 hours. To reheat, remove any raw vegetables (lettuce, tomato) and reheat the sandwich in a toaster oven at 350°F (175°C) for 5–7 minutes, or until the filling is hot. For egg or pastrami sandwiches, ensure the internal temperature reaches 165°F (74°C) before eating. Bagels alone can be stored at room temperature for 1 day or frozen for up to 3 months; thaw at room temperature and toast before using.

Frequently Asked Questions

Can I use store-bought bagels? Absolutely. This recipe includes homemade bagels, but you can use any good-quality bagels from a bakery or grocery store. Just focus on the fillings for the authentic Bagel King taste.

What is the best way to slice a bagel? Use a serrated knife and hold the bagel firmly on its side. Slice horizontally through the middle, keeping your fingers away from the blade. If you want a cleaner cut, you can use a bagel slicer.

How do I prevent the bagel from getting soggy? Spread a dry ingredient (like cream cheese or mustard) on both cut sides before adding wet ingredients like tomato or pickles. Also, avoid assembling sandwiches too far in advance.

Can I make these sandwiches gluten-free? Yes, use gluten-free bagels and check that your condiments and deli meats are gluten-free. The rest of the ingredients are naturally gluten-free.

Is the lox safe to eat? Smoked salmon is safe for most people when purchased from a reputable source and kept refrigerated. However, if you are pregnant, elderly, or have a weakened immune system, choose a cooked version (like baked salmon) instead. Note that the acid in lemon or capers does not cook the fish.

How long do the homemade bagels stay fresh? Homemade bagels are best within 24 hours. After that, they become stale. Freeze them in a zip-top bag for up to 3 months and toast directly from frozen.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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Bagel King Menu: 7 Classic Sandwiches to Make at Home