Spice 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 just flour, yeast, salt, sugar, and barley malt syrup — nothing hidden, nothing unnecessary, and absolutely nothing that would raise a red flag for anyone avoiding spices. That short, clean ingredient list is actually what makes a classic bagel a classic: the chew and depth of flavor come entirely from technique, not seasoning. The real magic happens in the boiling step, where a baking soda and barley malt bath gives each ring its signature glossy, slightly crisp exterior before it ever sees the oven. A brush of egg white and an optional sprinkle of sesame or poppy seeds finishes things off — and if you're keeping it completely spice-free, plain sesame or poppy seeds work beautifully, or you can skip the topping entirely and still get a stunning result. Baking at high heat locks in that deep golden crust with a dense, satisfying pull inside. Slice one warm off the rack and you'll understand immediately why this method is worth every step.
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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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