Beef Free Classic Bagels

Total time2 hr 20 min

Prep time40 min

Cook time25 min

5.0

(15)

Homemade bagels are one of those kitchen projects that feel ambitious but deliver a deeply satisfying payoff — chewy, golden, and far better than anything wrapped in plastic at the grocery store. Every ingredient here is straightforward and plant-forward, built around bread flour, yeast, and a simple boiling bath of barley malt syrup, baking soda, and sugar that gives each ring its signature chew and glossy crust. There's no meat, no broth, no hidden animal-based additives to second-guess — just clean, honest baking from start to finish. The two-minute boil before baking is the real secret weapon, locking in that dense, springy interior that sets a proper bagel apart from a bread roll with a hole in it. A brush of egg white before they hit the oven gives the tops a beautiful sheen, and a shower of sesame seeds, poppy seeds, or everything seasoning takes them from great to genuinely crave-worthy. Let them cool on a wire rack before slicing — if you can wait that long.

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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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