Red Meat Allergy Friendly Bagels (Boiled and Baked)
Homemade bagels are one of those kitchen projects that feel ambitious but deliver a deeply satisfying payoff — chewy, golden, and worlds better than anything wrapped in plastic at the grocery store. The entire recipe is built around flour, yeast, water, and a handful of pantry staples, so there's nothing here that would trigger a red meat allergy concern. That matters more than it sounds, because some processed or store-bought breads can contain hidden additives sourced from animal-derived ingredients that aren't always clearly labeled. Here, you control every component from start to finish. The classic boil-then-bake method is what gives these bagels their signature chew and shiny crust — the baking soda and barley malt syrup in the water work together to set the exterior before the oven even gets involved. A brush of egg white before baking locks in your toppings and adds that gorgeous bakery-style sheen. Whether you go sesame, poppy, or everything seasoning, these are the kind of bagels worth clearing your Sunday morning for.
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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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