Coconut Free Bagels (Boiled and Baked)
Homemade bagels are one of those kitchen projects that feel ambitious but deliver an absolutely unbeatable result — chewy, glossy, and deeply satisfying in a way no store-bought version can match. The ingredient list here is refreshingly straightforward: yeast, bread flour, salt, barley malt syrup, and water, with nothing exotic or hidden that could trip up someone avoiding coconut in any form. That matters more than you might think, since packaged and bakery bagels sometimes sneak in coconut oil or coconut-derived emulsifiers to extend shelf life or improve texture. Here, the chew comes entirely from a stiff, well-kneaded dough and the classic boil-then-bake method, which creates that signature crust without any shortcuts. The baking soda and barley malt syrup bath is the real secret — it gives the exterior that characteristic shine and slight sweetness before the bagels ever hit the oven. A brush of egg white and a shower of sesame seeds, poppy seeds, or everything seasoning takes them over the top. Once you pull a tray of these deep golden beauties from the oven, you'll have a hard time going back to the plastic-wrapped kind.
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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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