Pork 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 plastic bag that you'll wonder why you waited so long. The dough comes together with just flour, yeast, salt, sugar, and barley malt syrup — straightforward pantry staples with zero mystery ingredients to second-guess. That boiling step before baking is the real secret: a quick dip in baking soda and malt syrup water gives each bagel its signature chewy crust and deep, glossy color before it ever hits the oven. The high-heat bake locks everything in, producing that satisfying hollow thud when you tap the bottom and a crumb that's dense and springy in all the right ways. An egg white wash and a shower of sesame seeds, poppy seeds, or everything seasoning on top takes them from great to genuinely bakery-worthy. Every ingredient here is naturally free of pork and pork derivatives, so there's no label-scanning or substitution stress — just honest bread-baking from start to finish. Slice them warm, pile on your favorite toppings, and prepare to make these on repeat.
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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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