Legume Free Bagels (Boiled and Baked)
Chewy, golden, and deeply satisfying, these boiled-and-baked bagels are the real deal — the kind you'd find at a proper bagel shop, made entirely from scratch in your own kitchen. The ingredient list is refreshingly straightforward: bread flour, yeast, salt, and a touch of barley malt syrup for that signature malty depth and glossy crust. Every component here is naturally free of legumes, so there's no need to scrutinize labels or swap anything out — it just works as written. The two-step boiling-then-baking method is what sets these apart from ordinary rolls, giving you that iconic chewy bite and crackly exterior that store-bought versions rarely nail. A quick brush of egg white before they go into the oven helps the sesame seeds, poppy seeds, or everything seasoning cling beautifully to the surface. The high oven heat locks in a deep, burnished color and a hollow-sounding bottom that tells you they're perfectly done. Once they cool on the rack, slice one open and you'll wonder why you ever bought a bag from the store.
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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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