Chestnut 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 dough comes together with bread flour, yeast, and barley malt syrup, which is what gives each bagel that signature slightly sweet, malty depth you just can't fake. The boiling step is the secret weapon here: a quick dip in baking soda and malt syrup water sets the crust before the bagels ever hit the oven, locking in that iconic chew. A brush of egg white and a shower of sesame seeds, poppy seeds, or everything seasoning takes them over the top. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of chestnuts and relies on nothing but pantry staples — no specialty substitutes needed. The ingredient list is clean and straightforward, so you can feel confident about exactly what's going into every bite. Slice one warm from the rack and you'll wonder why you ever settled for the store-bought version.
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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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