Caffeine Free Classic Bagels

Total time2 hr 20 min

Prep time40 min

Cook time25 min

5.0

(15)

Homemade bagels have a chewy, dense crumb and a glossy crust that no store-bought version can truly replicate, and this from-scratch recipe delivers exactly that satisfying bite. The dough comes together with just yeast, bread flour, salt, sugar, and water — every single ingredient is naturally free of caffeine, so there's no need to scrutinize labels or swap anything out. What makes these bagels special is the boiling step: a quick dip in water spiked with barley malt syrup and baking soda gives each one that signature chew and deep golden shine before it ever hits the oven. Baked at a high 450°F, they come out with a crackly exterior and a soft, pillowy interior that holds up beautifully to any topping you choose. Sesame seeds, poppy seeds, or everything bagel seasoning are all fair game — just pick your favorite and press them on right after the egg white wash. These are the kind of bagels worth clearing your morning for, and once you've made them yourself, going back to the packaged kind is going to feel like a real step down.

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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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