Capsaicin Free Bagels (Boiled and Baked)
Homemade bagels are one of those kitchen projects that feel ambitious but deliver results that absolutely blow anything from a plastic bag out of the water. The chew, the crust, that glossy exterior — it all comes from the boil-then-bake method, and once you've done it yourself, you'll understand why real bagel lovers are so particular. For anyone avoiding capsaicin, store-bought everything seasoning blends can be a sneaky source of chili-derived heat, but here you're in full control of every topping that goes on. Sesame seeds, poppy seeds, or a homemade blend without any hot pepper components keep things completely safe and still satisfying. The dough itself is beautifully straightforward — bread flour, yeast, barley malt syrup, and a proper knead give you that signature dense, springy crumb that bagels are famous for. A quick bath in baking soda and malt-spiked boiling water sets the crust before the oven finishes the job with a deep golden color and a hollow-sounding bottom that tells you they're done right. These are the kind of bagels worth clearing your morning for.
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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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