Carrageenan 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 from-scratch recipe delivers exactly that. Store-bought bagels are a surprisingly common source of hidden additives, including thickeners and stabilizers that sneak into the dough or coatings — making homemade the smartest move for anyone keeping a clean ingredient list. This dough comes together with just yeast, bread flour, sugar, salt, and water, so you know exactly what you're working with from the very first mix. The real magic happens in the boiling step, where a bath of barley malt syrup, baking soda, and sugar gives each bagel that signature chewy crust and deep, slightly sweet flavor 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 bakery-worthy finish. The result is a thick, glossy, satisfyingly dense bagel that holds up beautifully to any topping or filling you throw at it.

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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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