Carrageenan Free Bagels (Boiled and Baked)
Homemade bagels are one of those kitchen projects that feel ambitious but deliver a payoff so far beyond anything from a plastic bag that you'll wonder why you waited so long. The chew, the crust, the glossy top — it all comes down to technique, and this recipe nails every step. Carrageenan, a common additive used to improve texture in commercial baked goods and dairy products, has no place here because everything is built from scratch with straightforward pantry staples. The barley malt syrup is the secret weapon, added to both the dough and the boiling water to give these bagels their signature deep color and subtly sweet, malty flavor. That boiling step is non-negotiable — it sets the crust before the oven even gets involved, creating that satisfying chew you just can't fake. An egg white wash and a shower of sesame seeds, poppy seeds, or everything seasoning finish them off with a bakery-worthy look. Once you pull a tray of these golden rings off the rack, you'll have a hard time going back to store-bought.
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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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