Chestnut Free Classic Bagels

Total time2 hr 20 min

Prep time40 min

Cook time25 min

5.0

(15)

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 boil — a bath of barley malt syrup, baking soda, and sugar gives each bagel its characteristic chew and that slightly sweet, complex flavor before it ever hits the oven. The dough itself is intentionally stiff, which is exactly what you want for a proper bagel texture rather than a soft dinner roll pretending to be one. A brush of egg white before baking locks in a beautiful shine, and a sprinkle of sesame seeds, poppy seeds, or everything bagel seasoning takes them over the top. For anyone navigating tree nut concerns, this recipe is refreshingly straightforward — every ingredient is a pantry staple with no hidden surprises to track down or swap out. These are the kind of bagels worth clearing your morning for, especially fresh from the oven with a generous schmear.

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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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