Brazil Nut Free Bagels (Boiled and Baked)
Chewy, golden, and deeply satisfying, these boiled-and-baked bagels are the real deal — the kind you'd find at a proper bagel shop, made entirely in your own kitchen. The double-hit of barley malt syrup in both the dough and the boiling water is what gives them that signature slightly sweet, malty depth and that gorgeous shiny crust. Boiling before baking is the classic technique that creates the dense, chewy interior bagel lovers obsess over, and this recipe walks you through every step with confidence. Store-bought bagels can be a minefield when you're navigating nut-related concerns, since shared production lines and vague labeling make it hard to know exactly what you're getting. Making them from scratch means you control every single ingredient — and this recipe keeps things beautifully straightforward with pantry staples and no hidden surprises. Finish them with a brush of egg white and a shower of sesame seeds, poppy seeds, or everything seasoning, and you've got a batch that looks and tastes genuinely impressive. Slice one warm with a smear of cream cheese and you'll wonder why you ever bought them pre-made.
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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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