Cashew 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 faint malty sweetness — it all comes from a process that relies on nothing more than flour, yeast, water, and a quick dip in a simmering pot. Every ingredient here is straightforward pantry staple territory, which means there's no need to scan labels or second-guess what's hiding in a store-bought version. The boiling step is the real secret weapon: it sets the crust before the bagels ever hit the oven, giving you that signature snap when you bite through. A brush of egg white and a shower of sesame seeds, poppy seeds, or everything seasoning takes them from great to genuinely bakery-worthy. These come out with a deep golden crust and a dense, satisfying interior that holds up beautifully to cream cheese, smoked salmon, or whatever you're piling on top.
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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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