Low Iodine Bagels (Boiled and Baked)
Homemade bagels are one of those kitchen projects that feel ambitious but deliver an almost unfair reward — chewy, golden, and deeply satisfying in a way that no store-bought version can match. For anyone managing iodine intake, bakery and packaged bagels are a minefield, often made with iodized salt, dairy additives, or commercial dough conditioners that are hard to track down on a label. This recipe keeps things clean and straightforward: bread flour, yeast, non-iodized salt, and barley malt syrup come together to build that signature dense, chewy crumb without any of the problematic extras. The classic boil-then-bake method is what gives these their satisfying crust and tight interior structure — no shortcuts, just technique. Toppings like sesame seeds or poppy seeds are optional, so you can easily skip or swap based on what fits your current needs. Once you pull a tray of these out of a 450°F oven, deeply bronzed and smelling incredible, you'll understand why people make them from scratch. Slice one warm, and you'll have a hard time going back to anything else.
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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)
Can be omittedeverything bagel seasoning
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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