Emulsifier Free Bagels (Boiled and Baked)
Homemade bagels are one of those kitchen projects that feel ambitious but deliver an almost unfair reward — a chewy, glossy, deeply golden ring that puts any grocery store version to shame. What makes this recipe especially clean is what it leaves out: no lecithin, no mono- and diglycerides, no dough conditioners or softeners that manufacturers routinely sneak into commercial bread products. Every ingredient here is exactly what it looks like — flour, yeast, salt, a touch of barley malt syrup, and water. The real magic happens in the boiling step, where a baking soda and barley malt bath gives each bagel that signature chewy crust and burnished color before it ever sees the oven. Kneading the dough to a firm, stiff texture is key, and the recipe walks you through exactly what to look and feel for so you don't have to guess. A brush of egg white before baking locks in your toppings and adds that satisfying sheen. Once you pull these from the oven and hear that hollow tap on the bottom, you'll understand why people make them from scratch.
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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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