Artificial Food Coloring 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 plastic bag that you'll wonder why you ever stopped at the store. Every ingredient here is exactly what it sounds like — flour, yeast, salt, a touch of barley malt syrup or honey, and water — with zero synthetic dyes or artificial additives hiding anywhere in the list. That matters more than you might think, since commercial bagels and their toppings (yes, even some everything seasoning blends) can sneak in color additives you'd never expect. The boil-then-bake method is what gives these their signature chewy crust and dense, satisfying crumb — it's not a shortcut recipe, but every step is straightforward and deeply worth it. A quick brush of egg white before they hit the oven gives them that gorgeous deep-golden finish naturally, no color enhancement needed. Pull them from the oven when they're mahogany brown and hollow-sounding, let them cool just enough to handle, and you've got a genuinely clean bagel that tastes like it came from a proper bakery.
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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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