Ginger 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, golden ring that puts any grocery store version to shame. The secret is in the process: a stiff, well-kneaded dough, a quick bath in baking soda and barley malt syrup water, and a blast of high heat that creates that signature crust and pull. Because the entire recipe is built from pantry staples like bread flour, yeast, and a touch of honey or malt syrup, there's no need to scan labels for hidden spice blends or worry about unexpected additives sneaking in. Many store-bought bagels and commercial seasoning mixes can contain surprising extras, so making them from scratch puts you fully in control of every ingredient. The optional toppings — sesame seeds, poppy seeds, or everything bagel seasoning — let you customize each batch to your taste without compromising anything. That deep golden crust and hollow thump when they come out of the oven is genuinely one of the most satisfying sounds in home baking.
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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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