Cashew Free Classic Bagels

Total time2 hr 20 min

Prep time40 min

Cook time25 min

5.0

(15)

Homemade bagels are one of those kitchen projects that feel ambitious but deliver results so far beyond anything from a plastic bag that you'll wonder why you waited so long. These are the real deal — chewy, dense, and golden with that signature shiny crust that only comes from a proper boiling step before they hit the oven. The dough itself is beautifully simple: just yeast, bread flour, salt, sugar, and water, with no nuts, nut-based oils, or sneaky add-ins of any kind. That makes this recipe a genuinely safe and satisfying choice for anyone navigating tree nut concerns, since every single ingredient is straightforward and easy to verify. The barley malt syrup in the boiling water is the secret weapon here, giving the crust that deep, slightly sweet flavor you'd expect from a proper New York–style bagel. A brush of egg white and a shower of sesame seeds, poppy seeds, or everything seasoning before baking takes them right over the top. Slice them warm, pile on your favorite toppings, and prepare to never look at a store-bought bagel the same way again.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!