High Fructose Corn Syrup 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 no grocery store bag can match. The bigger bonus here is knowing exactly what went into them, because store-bought bagels are notorious for sneaking in high fructose corn syrup as a sweetener or conditioner. This recipe keeps things clean and honest, relying on granulated sugar, barley malt syrup, and a handful of pantry staples to build real flavor from scratch. The barley malt syrup does double duty — it goes into both the dough and the boiling water — giving these bagels their signature chew and that beautiful deep-brown crust without any processed sweeteners in sight. Boiling before baking is the classic technique that sets the crust and creates that dense, springy interior you just can't get any other way. A brush of egg white and a shower of sesame seeds, poppy seeds, or everything seasoning before they hit the oven takes them from great to genuinely impressive. Once you pull a tray of these out of the oven, golden and hollow-sounding when you tap the bottom, you'll wonder why you ever settled for the packaged kind.
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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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