Citrus Free Bagels (Boiled and Baked)
Homemade bagels are one of those kitchen projects that feel ambitious but deliver a deeply satisfying payoff — chewy, golden, and far better than anything wrapped in plastic at the grocery store. Every ingredient here is naturally free of citrus, so there's no need to swap anything out or second-guess a label. The real magic comes from the boiling step: a quick dip in baking soda and barley malt syrup water gives each bagel that signature glossy crust and dense, chewy crumb that store-bought versions can never quite replicate. Bread flour keeps the texture sturdy and satisfying, while the malt syrup adds a subtle, almost caramel-like depth that makes these taste genuinely bakery-worthy. A brush of egg white before baking locks in your toppings — sesame seeds, poppy seeds, or everything seasoning — and helps that crust turn a gorgeous deep brown. Let them cool on a rack before slicing, and try to resist eating one straight off the pan (though no one will blame you if you don't).
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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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