Alpha Gal Friendly Classic Bagels

Total time2 hr 20 min

Prep time40 min

Cook time25 min

5.0

(15)

There is something deeply satisfying about pulling a tray of golden, chewy bagels out of your own oven, and this recipe delivers the real deal from scratch. For anyone navigating alpha-gal syndrome, homemade is often the safest route — store-bought bagels and bakery versions can contain hidden dairy derivatives like milk solids, whey, or butter washes that make label-reading a constant chore. This dough is built entirely from flour, yeast, sugar, salt, and water, so there is no mammalian dairy or meat product anywhere in the mix. The boiling step — with barley malt syrup, baking soda, and sugar — is what gives these bagels their signature chewy crust and glossy exterior, and the egg white wash keeps things completely mammal-product-free while still delivering that beautiful shine. You can finish them plain or load them up with sesame seeds, poppy seeds, or everything bagel seasoning depending on your mood. Once you taste one fresh from the rack, still warm and slightly crisp on the outside with that dense, pillowy chew inside, the effort will feel completely worth it.

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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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