Tree Nut Free Bagels (Boiled and Baked)
Homemade bagels are one of those kitchen projects that feel ambitious but deliver a reward completely out of proportion to the effort — a chewy, glossy, deeply satisfying result that store-bought versions rarely match. The classic boil-then-bake method is what gives these their signature crust and dense, springy crumb, with barley malt syrup adding that subtle, slightly sweet depth you recognize from a great New York-style bagel. Every ingredient here is naturally free of tree nuts, so there's no need to scrutinize labels or worry about shared-facility warnings the way you might with packaged baked goods. The dough itself is intentionally stiff, which is exactly right — it produces that tight, chewy texture rather than a soft, bready puff. A quick dip in baking soda and malt-spiked boiling water sets the crust before the bagels ever hit the oven, locking in that characteristic chew. Finish them with a brush of egg white and a shower of sesame seeds, poppy seeds, or everything seasoning, and you've got a bakery-worthy bagel made entirely on your own terms. These are incredible fresh, but they also freeze beautifully — toast straight from frozen and they come back to life like they just came out of the oven.
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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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