Black Pepper Free Classic Bagels

Total time2 hr 20 min

Prep time40 min

Cook time25 min

5.0

(15)

Chewy, golden, and deeply satisfying, these homemade bagels deliver that signature dense crumb and glossy crust that no store-bought version can quite match. The recipe is completely free of black pepper — including in the optional toppings, where you can choose sesame seeds, poppy seeds, or skip the everything seasoning entirely if your blend contains it. That kind of control is exactly why baking from scratch matters, since packaged bagels and deli versions often sneak spice blends into the mix without much fanfare on the label. The real magic here comes from a proper boil in barley malt syrup–spiked water before baking, which gives the crust that characteristic chew and deep caramel color. Bread flour keeps the interior tight and springy rather than soft and bready, so the texture is authentically bagel through and through. A brush of egg white before they hit the oven locks in the toppings and adds that beautiful sheen. Once you pull these off the rack and let them cool, you'll have a hard time going back to anything wrapped in plastic.

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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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