Almond Free Bagels (Boiled and Baked)
Homemade bagels are one of those kitchen projects that feel ambitious but deliver results so far beyond anything from a bag that you'll wonder why you waited so long. The chew, the crust, that faintly malty depth — it all comes from a straightforward process of mixing a stiff dough, letting it rise, and then boiling each ring before it ever sees the oven. That boiling step, with baking soda and barley malt syrup in the water, is what gives the exterior its signature glossy snap and sets this apart from any soft, bready impostor. Store-bought options can be a minefield when you're avoiding tree nuts, since shared facilities and vague labeling make even plain bagels a gamble. Every ingredient here is simple and easy to verify — bread flour, yeast, salt, malt syrup, and an egg white wash — so you stay in full control from start to finish. Finish them with sesame seeds, poppy seeds, or everything seasoning for that classic deli look, or keep them plain and let the crust speak for itself. Slice one warm off the rack and you'll understand immediately why people make these on repeat.
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Learn more →Ingredients
8 servings
For the dough
- 1 ½ tsp active dry yeast
- 1 ½ tsp granulated sugar
- 1 ¼ cups warm water (105–110°f / 40–43°c)
- 3 ½ cups bread flour, plus more for dusting
- 1 ½ tsp salt
- 1 tbsp barley malt syrup or honey
For the boiling water
- 2 tbsp baking soda
- 1 tbsp barley malt syrup or honey
- 2 qt water
For topping
- 1 egg white, lightly beaten
- 2 tbsp sesame seeds, poppy seeds, or everything bagel seasoning (optional)
Instructions
- 1
In the bowl of a stand mixer, combine the warm water, sugar, and yeast. Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
Add the bread flour, salt, and 1 tbsp barley malt syrup to the yeast mixture. Mix on low speed with the dough hook until the flour is incorporated, about 2 minutes, then increase to medium speed and knead for 8–10 minutes, until the dough is smooth, stiff, and pulls cleanly away from the sides of the bowl. The dough should feel firm and only slightly tacky — stiffer than a typical bread dough.
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