Gut Friendly Bagels (Boiled and Baked)
Homemade bagels hit differently when you know exactly what went into them — no additives, no preservatives, no mystery ingredients hiding in a store-bought bag. The process here is straightforward and deeply satisfying: a simple yeast dough gets a proper rise, then each ring takes a quick dip in a baking soda and barley malt bath before hitting a hot oven. That boiling step is what gives these bagels their signature chewy crust and dense, tight crumb — qualities that make them far gentler on digestion than the airy, additive-laden versions you'd grab off a shelf. Bread flour and active dry yeast do the heavy lifting, keeping the ingredient list clean and recognizable from start to finish. A brush of egg white locks in whatever topping you choose — sesame, poppy, or everything seasoning — for that satisfying crunch in every bite. Knowing your bagels were made with real, whole ingredients and nothing extra makes that first warm slice taste even better.
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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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