Peanut Free Bagels (Boiled and Baked)
There is something deeply satisfying about pulling a tray of golden, chewy bagels out of your own oven — and these are the real deal. The dough comes together with bread flour, yeast, barley malt syrup, and salt, giving you that dense, slightly sweet interior that store-bought versions rarely nail. The classic boil-then-bake method is what sets a true bagel apart: a quick dip in baking soda and malt syrup water creates that signature shiny, chewy crust before the bagels ever see the oven. A brush of egg white and a shower of sesame seeds, poppy seeds, or everything bagel seasoning takes them right over the top. For anyone navigating peanut allergies, homemade is often the smarter call — packaged bagels and bakery cases can carry cross-contact risks that are hard to verify. Every ingredient here is straightforward and easy to source clean, so you stay in full control from start to finish. Slice one warm with your favorite spread and you will wonder why you ever settled for anything less.
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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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