Mushroom Free Bagels (Boiled and Baked)
Homemade bagels are one of those kitchen projects that feel ambitious but deliver results that absolutely blow anything from a plastic bag out of the water. The chew is real, the crust has that satisfying snap, and the golden color comes from an old-school boil in baking soda and barley malt syrup before the bagels ever see the oven. Every ingredient here is straightforward pantry staple territory — bread flour, yeast, salt, and a touch of sweetener — so there's nothing lurking in the list that would raise a flag for anyone avoiding fungi-based ingredients. The dough itself is intentionally stiff, which is what gives a proper bagel its dense, chewy crumb rather than the soft, bready texture you'd get from a typical loaf. Shaping the rings by hand and watching them puff up during their short rest is genuinely satisfying, and the egg white wash before baking is what locks in that glossy, bakery-style finish. Finish them with sesame seeds, poppy seeds, or everything seasoning and you've got a weekend breakfast that's hard to top.
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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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