Dairy Free Classic Bagels

Total time2 hr 20 min

Prep time40 min

Cook time25 min

5.0

(15)

Bagels have a reputation for being a bakery-only treat, but making them at home is deeply satisfying — and this recipe proves it. The ingredient list is refreshingly short: yeast, bread flour, salt, and a few pantry staples, with absolutely no butter, milk, or cream in sight. That makes this naturally suited for anyone avoiding dairy, with zero substitutions required and no label-reading stress. The real magic happens in the boiling step, where a bath of barley malt syrup, baking soda, and sugar gives each ring that signature chewy crust and glossy sheen before it ever hits the oven. A brush of egg white locks in your choice of sesame seeds, poppy seeds, or everything bagel seasoning for that classic deli-style finish. Baked at high heat until deeply golden, these come out with a crackling exterior and a dense, satisfying chew that store-bought versions rarely deliver. Slice them warm, pile on your favorite toppings, and prepare to never look at a plastic-wrapped bagel the same way again.

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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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