Pecan 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 ingredient list here is refreshingly straightforward: yeast, bread flour, salt, barley malt syrup, and a handful of optional toppings like sesame seeds or everything bagel seasoning. Every component is naturally free of tree nuts, so there's no label-scanning anxiety or worry about shared processing lines sneaking something unwanted into your breakfast. The real magic happens in two stages — a quick boil in baking-soda-spiked water followed by a blast in a hot oven — which is exactly what gives a proper bagel its signature tight crumb and shatteringly crisp crust. Shaping the rings by hand and watching them puff in the pot is genuinely satisfying, even for a first-timer. Finish them with a brush of egg white and your topping of choice, and you've got bakery-quality bagels ready for cream cheese, smoked salmon, or just a swipe of good 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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