Nightshade Free Bagels (Boiled and Baked)
Homemade bagels are one of those kitchen projects that feel ambitious but deliver an almost unfair reward — a chewy, glossy, deeply golden roll that puts any grocery store version to shame. The entire ingredient list is naturally free of nightshades, which means no hidden tomato-based additives, no paprika lurking in a spice blend, and no cross-contamination worries from store-bought seasoning packets. Bread flour gives the dough its signature dense, satisfying chew, while barley malt syrup added to both the dough and the boiling water is the real secret behind that classic shiny crust and subtly sweet depth of flavor. The two-minute boil before baking is what separates a true bagel from a bread roll shaped like one — it sets the crust and locks in that iconic pull-apart texture. An egg white wash gives each bagel its beautiful sheen, and a sprinkle of sesame seeds, poppy seeds, or everything seasoning (just check your blend is nightshade-free) takes them over the top. 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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