Brazil Nut Free Classic Bagels

Total time2 hr 20 min

Prep time40 min

Cook time25 min

Chewy, golden, and deeply satisfying, these homemade bagels have that signature dense crumb and glossy crust that store-bought versions rarely get right. The secret is in the boiling step — a quick bath in water spiked with barley malt syrup, baking soda, and sugar gives each bagel its characteristic chew and beautiful shine before it ever hits the oven. The dough itself is refreshingly straightforward: just yeast, bread flour, salt, sugar, and water, so you know exactly what's going into every bite. For anyone navigating tree nut allergies, baking from scratch like this removes the guesswork that comes with packaged goods, where shared facilities and vague labeling can make even a simple breakfast stressful. Finish them with a brush of egg white and a shower of sesame seeds, poppy seeds, or everything bagel seasoning for that classic deli look. They come out with a deep golden crust, a tight, springy interior, and enough structure to hold up to any topping you throw at them. Once you've pulled a fresh batch from the oven, it's genuinely hard to go back to the bagged kind.

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Ingredients

8 servings

For the dough

1 ½ tsp active dry yeast
Fleischmann's Active Dry Yeast Original Signature SELECT Active Dry Yeast - 3-0.25 Oz Food Club Active Dry Yeast, Gluten Free Kroger Active Dry Yeast Fleischmann's - ACTIVE DRY YEAST 3PK
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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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