Pescatarian 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 satisfying result that puts any grocery store version to shame. The dough comes together with bread flour, yeast, and a touch of barley malt syrup, which is the quiet secret behind that signature chew and subtle sweetness you can never quite identify in a bakery bagel. The real magic happens in the boiling step, where a baking soda and malt syrup bath gives each ring its iconic shiny crust before it ever sees the oven. Since the recipe is built entirely around flour, water, yeast, and egg white, it fits naturally into a pescatarian kitchen with zero substitutions or workarounds needed. A brush of egg white before baking locks in your toppings — sesame seeds, poppy seeds, or everything seasoning — and helps that crust develop a deep, crackly golden color. Pull them from the oven when the bottoms sound hollow and the tops are a rich amber, then let them cool just long enough before you slice into one and pile it with your favorite fixings.
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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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