Artificial Flavors 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 ever bought them. Every ingredient here is exactly what it sounds like — yeast, flour, salt, a little barley malt syrup or honey — with zero synthetic flavors, dyes, or mystery additives hiding in the mix. That matters more than people realize, because store-bought bagels often sneak in artificial flavoring agents to mimic the depth that only comes from a proper ferment and a real boiling step. The boil itself is the secret weapon: a quick dip in baking soda and malt syrup water gives each bagel that signature chewy crust and glossy sheen before it ever hits the oven. A brush of egg white and a handful of seeds on top round things out with nothing but honest, whole ingredients. The result is a deeply golden, satisfyingly dense bagel with real chew and real flavor — the kind that holds up to a generous schmear without going soggy. Once you pull these off a wire rack still warm from the oven, the store-bought version is going to have a hard time competing.
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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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