Almond Free Classic Bagels

Total time2 hr 20 min

Prep time40 min

Cook time25 min

5.0

(15)

Homemade bagels have a reputation for being intimidating, but this straightforward recipe proves that the real thing is absolutely within reach on a regular weekend morning. The dough comes together with just five pantry staples — yeast, sugar, bread flour, salt, and water — so there's nothing hidden to worry about, no nut-based flours, no almond meal, no surprises. What sets a true bagel apart from a bread roll is the boiling step, and here a bath of barley malt syrup, baking soda, and sugar gives each one that signature chewy, glossy exterior before it ever hits the oven. A brush of egg white locks in the shine, and a sprinkle of sesame seeds, poppy seeds, or everything bagel seasoning adds that satisfying crunch on top. The bake at high heat finishes them off with a deep golden crust that holds up beautifully whether you're loading them with cream cheese or toasting them the next day. These are the kind of bagels that make you wonder why you ever bought the store-bought kind — dense, chewy, and completely made from scratch with total control over every ingredient.

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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)
4 cups bread flour, plus more for dusting
1 ½ tsp fine salt

For the boiling water

2 tbsp barley malt syrup
1 tbsp baking soda
1 tbsp granulated sugar

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, yeast, and 1 1/2 tsp sugar. Stir briefly and let stand for 5–8 minutes, until foamy and fragrant.
2
Add the bread flour and salt to the yeast mixture. Mix on low speed with the dough hook for 2 minutes to bring the dough together, 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 not tacky — stiffer than a typical bread dough.

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