Capsaicin Free Classic Bagels

Total time2 hr 20 min

Prep time40 min

Cook time25 min

5.0

(15)

There is something deeply satisfying about pulling a tray of golden, chewy bagels out of your own oven, and this recipe delivers the real deal from scratch. The dough comes together with just five pantry staples — yeast, sugar, water, bread flour, and salt — so there is nothing hidden and nothing to second-guess. For anyone avoiding capsaicin, bagels can actually be a sneaky minefield: store-bought everything seasoning blends sometimes contain chili flakes or cayenne, and flavored cream cheeses at the deli counter are even harder to vet. Here, you control every single ingredient, and the optional toppings — sesame seeds, poppy seeds, or a homemade everything blend — can be kept completely heat-free. The classic boiling step with barley malt syrup is what gives these bagels their signature chew and that gorgeous, slightly glossy crust that no toaster-oven shortcut can replicate. They bake up deep golden brown with a firm, satisfying bite that holds up beautifully whether you pile them with lox, butter, or a generous schmear of plain cream cheese.

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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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