Dairy Free Bagels (Boiled and Baked)
Homemade bagels are one of those kitchen projects that feel almost magical — you start with a shaggy pile of flour and end up with glossy, chewy rounds that rival anything from a bakery case. The good news for anyone avoiding dairy is that a classic boiled-and-baked bagel is naturally built without butter, milk, or cream, so nothing here requires swapping or substituting. The real secret to that signature chew is the double hit of barley malt syrup — once in the dough and once in the boiling water — which also gives the crust its deep, burnished color. Boiling before baking is what separates a true bagel from a bread roll with a hole, setting the crust and locking in that dense, satisfying interior. An egg white wash keeps things light and shiny without adding richness, and a shower of sesame seeds, poppy seeds, or everything seasoning takes them over the top. Once you pull these from the oven and hear that hollow tap on the bottom, you'll understand why store-bought rarely cuts it again.
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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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