Macadamia 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 store-bought versions rarely match. The ingredient list here is refreshingly straightforward: yeast, bread flour, salt, barley malt syrup, and a handful of optional toppings. There are no nut-based oils, no specialty butters, and nothing that would raise a flag for anyone avoiding tree nuts like macadamia — just honest, classic bagel ingredients from start to finish. The real magic happens in two stages: a proper knead that builds the stiff, chewy crumb, and a quick boil in baking soda and malt syrup water that gives each bagel its signature shiny crust before it ever hits the oven. Brushing with egg white and finishing with sesame seeds, poppy seeds, or everything seasoning adds that bakery-counter look and a satisfying crunch on top. Baking at a high 450°F locks in the color and that hollow, sturdy base you want when you're loading one up with cream cheese or lox. Let them cool on a rack before slicing — the interior is still setting up, and the wait is absolutely worth it.
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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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