Chicken Free Bagels (Boiled and Baked)
Homemade bagels are one of those kitchen projects that feel ambitious but deliver results so far beyond anything from a plastic bag that you'll wonder why you waited so long. The dough comes together with bread flour, yeast, and barley malt syrup — that last ingredient is the secret to the slightly sweet, chewy depth that makes a real bagel taste like a real bagel. The two-step process of boiling then baking is what gives each one that signature glossy crust and dense, satisfying interior that no shortcut method can replicate. A quick brush of egg white before they go into the oven helps the sesame seeds, poppy seeds, or everything seasoning cling perfectly to the surface. Since this recipe is built entirely from pantry staples, grains, and a single egg white, there's no poultry or meat anywhere near the ingredient list — just pure, honest bread-making. Pull them from the oven when they're a deep, burnished gold, let them cool on a rack, and try to resist slicing in before the 15-minute mark. Whether you pile them high with cream cheese or keep it simple with butter, these are the kind of bagels worth clearing your Sunday 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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