Vegetarian 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 no grocery store bag can match. The secret is the boil: a quick dip in baking soda and barley malt syrup water gives each bagel that signature snappy crust and dense, chewy crumb before it ever sees the oven. Bread flour keeps the dough stiff and structured, which is exactly what separates a real bagel from a soft roll with a hole in it. An egg white wash and your choice of sesame seeds, poppy seeds, or everything seasoning finish things off with that classic bakery look and crunch. Every ingredient here is straightforwardly meat-free, so there's nothing to swap or second-guess — just honest, simple baking. These are incredible fresh out of the oven, but they also toast beautifully the next day, making a big batch absolutely worth the effort.
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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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