Nutmeg Free Bagels (Boiled and Baked)
Chewy, golden, and deeply satisfying, these boiled-and-baked bagels are the real deal — the kind you'd find at a proper bagel shop, made entirely in your own kitchen. The dough comes together with bread flour, yeast, and barley malt syrup, which gives each bagel that signature slightly sweet, malty depth you just can't fake. Many spice blends and pre-made baked goods sneak in nutmeg as a background note, so baking from scratch like this puts you fully in control of every single ingredient. The two-step process — boiling first, then blasting in a hot oven — is what creates that iconic chewy crust and tender interior that store-bought versions rarely nail. An egg white wash locks in your choice of sesame seeds, poppy seeds, or everything bagel seasoning for a finish that looks as good as it tastes. Let them cool on a rack before slicing, then toast and load them up however you like — cream cheese, smoked salmon, avocado, or just a generous swipe of butter.
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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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