Mustard 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 honest boil in baking soda and barley malt syrup — no shortcuts, no mystery additives. For anyone navigating a mustard sensitivity, store-bought bagels and everything seasoning blends can be a genuine minefield, since mustard flour quietly shows up in spice mixes and commercial doughs more often than you'd expect. This recipe keeps full control in your hands, from the four-ingredient dough to the optional toppings you choose yourself. The boiling step is what separates a true bagel from a bread roll with a hole — it sets that chewy exterior before the oven even gets involved. Finish them with sesame seeds, poppy seeds, or a seasoning blend you've personally vetted, and you've got a breakfast staple that's completely your own. Let them cool on the rack before slicing and you'll be rewarded with that perfect, dense crumb that holds up to whatever you pile on 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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