BHA & BHT 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 bought them. Store-bought versions are often loaded with preservatives like BHA and BHT to extend shelf life, but when you make the dough yourself from flour, yeast, salt, and a touch of barley malt syrup, you know exactly what's going in. The boil-then-bake method is what separates a real bagel from a bread roll with a hole — that brief dip in baking soda and barley malt water gives the crust its signature chew and deep, glossy color before it ever hits the oven. The dough itself is intentionally stiff, which is part of what makes the texture so satisfying and dense rather than bready and soft. A brush of egg white before baking locks in your toppings and adds that beautiful sheen you'd expect from a proper bagel shop. Whether you go classic sesame, poppy, or everything seasoning, the result is a deeply golden, chewy bagel with a clean ingredient list you can feel good 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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