Soy Free Bagels (Boiled and Baked)
Homemade bagels are one of those kitchen projects that feel almost magical — a handful of pantry staples transform into chewy, golden rings with that unmistakable crisp crust you just can't replicate from a bag. The ingredient list here is refreshingly straightforward: flour, yeast, water, salt, and a touch of barley malt syrup, which means you're not navigating a minefield of additives or hidden fillers the way you often do with store-bought versions. That boiling step is the real secret weapon — a quick dip in baking soda and malt syrup water sets the crust and delivers that signature chew before the bagels ever hit the oven. The dough itself is intentionally stiff, which gives you that dense, satisfying bite rather than the soft, bready texture of a dinner roll pretending to be a bagel. A brush of egg white before baking locks in your toppings and adds a beautiful sheen, whether you go classic sesame, poppy, or everything seasoning. These come out of the oven deeply golden and hollow-sounding when tapped — exactly what you want. Slice them warm, pile on your favorite toppings, and prepare to never look at a plastic-wrapped bagel the same way again.
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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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