Pistachio Free Bagels (Boiled and Baked)
Homemade bagels are one of those kitchen projects that feel ambitious but deliver results so far beyond anything from a bag that you'll wonder why you waited so long. The dough comes together with straightforward pantry staples — bread flour, yeast, salt, and a touch of barley malt syrup — and the two-step boil-then-bake method is exactly what gives these their signature chewy crust and dense, satisfying crumb. That quick dip in baking soda and malt syrup water is the real secret, creating the glossy, slightly crisp exterior that makes a bagel a bagel. A brush of egg white before they hit the oven locks in your toppings, whether you go classic sesame, poppy seeds, or a generous shake of everything seasoning. For anyone navigating tree nut allergies or sensitivities, baking from scratch like this means you control every single ingredient — no shared equipment, no mystery seasoning blends, no label anxiety. The recipe is naturally free of any nut-based ingredients from start to finish, so you can load these up and eat them without a second thought. Fresh out of the oven and cooled just enough to slice, these are the kind of bagels that make a weekend morning feel like a genuine occasion.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!