Paraben Free Bagels (Boiled and Baked)
Homemade bagels are one of those kitchen projects that feel ambitious but deliver a reward completely out of proportion to the effort — a chewy, glossy, deeply golden ring that no grocery store bag can match. The real magic here is the boiling step, where baking soda and barley malt syrup transform plain dough into something with that signature snap and sheen before the bagels ever see the oven. Every ingredient in this recipe is straightforward and whole — yeast, flour, salt, malt syrup, water — which means you're not navigating a minefield of preservatives or synthetic additives that show up in so many packaged baked goods. Parabens and other chemical preservatives are common in commercial breads and shelf-stable products, so baking from scratch like this is one of the cleanest ways to enjoy something that usually comes pre-packaged. The high-heat bake at 450°F locks in a crackly crust while keeping the interior dense and tender, and a brush of egg white gives that bakery-style gloss without anything extra. Finish them with sesame seeds, poppy seeds, or everything seasoning if you like, or keep them plain — either way, you're pulling something genuinely impressive out of your own oven.
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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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