MSG Free Bagels (Boiled and Baked)
Homemade bagels are one of those kitchen projects that feel ambitious but deliver a payoff so good you'll never want to go back to the packaged kind. The chew, the crust, the glossy golden exterior — it all comes from a process that relies entirely on pantry staples you can trust, with no flavor enhancers or additives hiding in the mix. Bread flour, yeast, barley malt syrup, salt, and water are doing all the heavy lifting here, which means every bite is exactly what it looks like. The classic boil-then-bake method is what gives these bagels their signature dense, chewy crumb and crackly shell — a baking soda and malt syrup bath before the oven does the work that shortcuts simply can't replicate. An egg white wash locks in a beautiful sheen, and a sprinkle of sesame seeds, poppy seeds, or everything seasoning (just check your blend is clean and simple) takes them over the top. Store-bought bagels often come loaded with preservatives and conditioners that make ingredient labels a frustrating read, so pulling a tray of these out of your own oven is genuinely satisfying on every level. Let them cool on a rack before slicing — if you can wait that long.
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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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