Citric Acid Free Bagels (Boiled and Baked)
Homemade bagels are one of those kitchen projects that feel almost magical — a handful of pantry staples transformed into chewy, golden rings with that unmistakable crust. For anyone avoiding citric acid, store-bought bagels and commercial bread products can be a minefield, since the additive often hides in dough conditioners and preservatives used to extend shelf life. This from-scratch method sidesteps all of that entirely, relying on nothing more than yeast, bread flour, salt, sugar, and barley malt syrup to build real flavor. The classic boiling step — with baking soda and a touch of malt syrup in the water — is what gives these their signature chew and shiny exterior, no additives required. Shaping them is easier than it looks, and once you pull that first tray out of a hot 450°F oven, deeply bronzed and smelling incredible, you'll understand why people make these on repeat. Finish them plain or pile on sesame seeds, poppy seeds, or everything seasoning for that deli-counter look right at home. Slice them warm, toast them the next day, or freeze a batch — either way, you know exactly what went into every single one.
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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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