Oats Free Bagels (Boiled and Baked)
Chewy, golden, and deeply satisfying, these boiled-and-baked bagels deliver that classic New York-style crust and dense interior that store-bought versions rarely get right. The entire recipe is built around bread flour, yeast, barley malt syrup, and a handful of pantry staples — not a trace of oats anywhere in the ingredient list, which makes it a genuinely safe choice for anyone navigating an oat sensitivity or intolerance. That matters more than it might seem, because some commercial bagels and baked goods sneak in oat flour or are produced on shared lines where cross-contact is a real concern. Here, you control every ingredient from start to finish. The two-step boil-then-bake method is what gives these bagels their signature tight crumb and shiny, crackly exterior — the baking soda and barley malt syrup bath does serious heavy lifting before the oven even gets involved. Finish them with sesame seeds, poppy seeds, or everything seasoning for that bakery-counter look and an extra hit of flavor. Once you pull a batch of these off the rack, still warm and smelling incredible, you'll wonder why you ever settled for the packaged kind.
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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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