Coconut Free Classic Bagels
Homemade bagels are one of those kitchen projects that feel ambitious but deliver an absolutely unbeatable result — chewy, golden, and deeply satisfying in a way that store-bought versions rarely match. The ingredient list here is refreshingly short: yeast, bread flour, salt, and a few pantry staples for the boiling water and topping. That simplicity is actually the whole point, and it means there's nothing hidden to worry about for anyone avoiding coconut in any form — no coconut oil, no coconut flour, no coconut sugar sneaking in as a substitute. The real magic happens in the boiling step, where barley malt syrup, baking soda, and sugar give each ring its signature glossy crust and that satisfying chew you just can't fake. A brush of egg white before baking locks in your choice of sesame seeds, poppy seeds, or everything seasoning for a finish that looks genuinely professional. These are the kind of bagels worth clearing your morning for — sturdy enough for a loaded sandwich, perfect enough to eat plain with just a smear of cream cheese.
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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.
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