BHA & BHT Free Classic Bagels
There is something deeply satisfying about biting into a bagel with a genuinely chewy crust and a dense, pillowy interior — and making them from scratch means you know exactly what went into every single one. Store-bought bagels are a surprisingly common source of synthetic preservatives, with BHA and BHT showing up in packaged breads to extend shelf life, so having a reliable homemade recipe is a real win. This dough comes together with just five clean ingredients: bread flour, yeast, sugar, salt, and warm water — nothing hidden, nothing unnecessary. The real magic happens in the boiling step, where a pot of water spiked with barley malt syrup, baking soda, and sugar gives each bagel that signature glossy, slightly chewy exterior before it ever hits the oven. A brush of egg white locks in your choice of sesame seeds, poppy seeds, or everything seasoning for a finish that looks and tastes completely professional. Baked at high heat until deeply golden, these come out of the oven with the kind of crust that crackles just right when you slice through it. Once you've made a batch, going back to the packaged kind is genuinely hard to justify.
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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)
- 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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