Turkey 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 ever bought them. These are the real deal — chewy, dense, and golden with that signature shiny crust that only comes from the boiling step. The dough is built entirely from pantry staples like bread flour, yeast, and barley malt syrup, so there's no mystery about what's inside and no concern about processed deli-style additives or meat-based ingredients sneaking in. The boil in a baking soda and malt syrup bath is what gives each bagel its iconic chew and glossy exterior before it ever hits the oven. A brush of egg white and a shower of sesame seeds, poppy seeds, or everything seasoning takes them from great to genuinely bakery-worthy. They come out with a deep, crackly crust and a soft, springy interior that holds up beautifully to cream cheese, smoked salmon, or just a generous smear of butter. Once you've pulled a tray of these from the oven, the store-bought version is going to have a hard time competing.
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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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