Artificial Flavors Free Classic Bagels

Total time2 hr 20 min

Prep time40 min

Cook time25 min

5.0

(15)

Homemade bagels have a chew and crust that store-bought versions simply cannot match, and when you make them from scratch you know exactly what went into every bite. That matters more than people realize — packaged bagels often sneak in artificial flavors, dough conditioners, and preservatives to extend shelf life and boost taste, none of which have any place in a real bagel recipe. This one keeps things beautifully honest: yeast, flour, salt, sugar, and a quick boil in water spiked with barley malt syrup and baking soda. That boiling step is the secret weapon — it sets the crust and gives you that signature dense, glossy chew before the bagels ever hit the oven. A brush of egg white locks in the shine, and a sprinkle of sesame seeds, poppy seeds, or everything seasoning takes them over the top. The result is a deeply golden, bakery-worthy bagel with nothing artificial standing between you and the real thing.

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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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