Chicken Free Classic Bagels

Total time2 hr 20 min

Prep time40 min

Cook time25 min

5.0

(15)

Few things beat the satisfaction of pulling a tray of golden, chewy bagels out of your own oven. These are the real deal — made with bread flour for that signature dense, springy crumb and boiled in barley malt syrup water before baking, which is exactly what gives a proper bagel its glossy, slightly sweet crust. The whole process is naturally free of any poultry, so there's nothing to swap or substitute here — just straightforward, honest baking from start to finish. The egg white wash adds a beautiful sheen and helps your toppings stick, whether you go classic sesame, poppy, or a generous shake of everything bagel seasoning. Shaping them is easier than it looks, and watching the dough puff up in the boiling water is genuinely one of the more satisfying moments in home baking. Once they come out of the oven deep golden and fragrant, the hardest part is waiting the full fifteen minutes before you slice in.

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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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