Hazelnut Free Bagels (Boiled and Baked)
Homemade bagels are one of those kitchen projects that feel ambitious but deliver a reward completely out of proportion to the effort — a chewy, glossy, deeply satisfying result that puts any grocery store version to shame. The dough comes together with straightforward pantry staples: bread flour, yeast, salt, and barley malt syrup, which is the quiet secret behind that signature chew and subtle sweetness. The real magic happens in the boiling step, where a baking soda and barley malt bath sets the crust before the bagels ever see the oven, giving you that distinctive snap when you bite through. For anyone navigating tree nut allergies, store-bought bagels and everything seasoning blends can be surprisingly risky territory — shared lines and undisclosed allergens are common. Making these from scratch means you control every single ingredient, from the dough to whatever topping you choose to finish them with. A brush of egg white before baking locks in the seeds and gives the crust that beautiful, bakery-style sheen. Pull them from the oven when they're deep golden brown, let them cool just long enough to slice cleanly, and you'll have a batch that's genuinely hard to stop eating.
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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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