Citrus Free Classic Bagels

Total time2 hr 20 min

Prep time40 min

Cook time25 min

5.0

(15)

Bagels have a reputation for being tricky to make at home, but this classic recipe breaks it down into totally manageable steps — and the results are genuinely bakery-worthy. The dough comes together with just yeast, bread flour, sugar, salt, and warm water, so there's nothing in here that could sneak in a citrus derivative. That matters more than you'd think, since store-bought bagels and even some bakery versions occasionally use citric acid as a preservative or dough conditioner. The real magic happens in the boiling step, where a pot of water spiked with barley malt syrup, baking soda, and sugar gives each ring that signature chewy, glossy exterior before it ever sees the oven. A brush of egg white locks in the shine, and a shower of sesame seeds, poppy seeds, or everything bagel seasoning takes them over the top. They bake up deep golden brown with a satisfying crust and a dense, chewy crumb that holds up beautifully to cream cheese, smoked salmon, or whatever you're piling on. Once you pull a fresh batch from the oven, it's genuinely hard to go back to the packaged kind.

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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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