Caffeine 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 naturally free of caffeine, so there's no need to scrutinize labels or swap anything out; the recipe just works as written. The real magic happens in two stages: a stiff, well-kneaded dough gives you that signature dense chew, while a quick dip in baking-soda-and-malt-syrup water creates the shiny, slightly crisp crust that sets a proper bagel apart from a bread roll with a hole in it. Barley malt syrup pulls double duty — it feeds the yeast in the dough and deepens the flavor of the boiling bath — giving these bagels a subtle, almost caramel-like complexity. An egg white wash before baking locks in the toppings and adds that bakery-style sheen. Whether you go classic sesame, poppy, or everything seasoning, the result is a deeply satisfying bake that's worth every minute of rise time.
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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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