Seed Oil Free Bagels (Boiled and Baked)
Homemade bagels are one of those kitchen projects that feel ambitious but deliver a payoff so far beyond anything from a plastic bag that you'll wonder why you waited so long. These are the real deal — chewy, dense, and deeply golden, with that signature shiny crust that only comes from the boiling step. The entire ingredient list is built around flour, yeast, water, salt, and a touch of barley malt syrup or honey, so there's no canola oil, no soybean oil, and no industrial shortcuts hiding anywhere in the dough. That matters more than it sounds, because most store-bought bagels and even many bakery versions rely on seed oils to extend shelf life and soften texture. Here, the chew comes entirely from high-gluten bread flour and proper kneading, the way bagels were always meant to be made. A quick bath in baking soda and malt-spiked boiling water sets the crust before the oven even gets involved, giving you that satisfying snap when you slice through. Finish them plain or pile on sesame seeds, poppy seeds, or everything seasoning — either way, these are the kind of bagels worth clearing your 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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