Beef Free Bagels (Boiled and Baked)
Homemade bagels are one of those kitchen projects that feel ambitious but deliver a reward completely out of proportion to the effort — a chewy, glossy, golden ring that no grocery store bag can match. Every ingredient here is plant-based or egg-derived, so there's nothing to navigate or swap out for anyone avoiding beef or other meat. The real magic happens in two stages: a stiff, well-kneaded dough that gives you that signature dense chew, and a quick boil in baking-soda-and-malt-syrup water that sets the crust before the bagels ever see the oven. That boiling step is what separates a true bagel from a bread roll with a hole, and it's surprisingly satisfying to watch them puff up in the pot. A brush of egg white before baking locks in your toppings — sesame, poppy, or everything seasoning — and coaxes that deep, crackly shine. Pull them from the oven when they're a rich, dark gold, let them cool just long enough to resist tearing into one immediately, and you'll have a batch worth bragging about.
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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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