Citric Acid Free Classic Bagels

Total time2 hr 20 min

Prep time40 min

Cook time25 min

Chewy, golden, and deeply satisfying, these homemade bagels are the real deal — the kind with a crackly crust and a dense, springy interior that store-bought versions rarely deliver. For anyone avoiding citric acid, packaged bagels can be a minefield, since the additive often sneaks into commercial baked goods as a preservative or dough conditioner. Every ingredient here is straightforward and easy to verify: yeast, flour, salt, sugar, barley malt syrup, and baking soda — nothing hidden, nothing processed. The boiling step is what sets a true bagel apart, giving that signature chew and sheen before the oven even comes into play. A brush of egg white and a shower of sesame seeds, poppy seeds, or everything seasoning takes them from humble to bakery-worthy in seconds. Once you pull these off the rack and let them cool just long enough to slice, you'll wonder why you ever settled for anything less.

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Ingredients

8 servings

For the dough

1 ½ tsp active dry yeast
Fleischmann's Active Dry Yeast Original Signature SELECT Active Dry Yeast - 3-0.25 Oz Food Club Active Dry Yeast, Gluten Free Kroger Active Dry Yeast Fleischmann's - ACTIVE DRY YEAST 3PK
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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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