Emulsifier Free Classic Bagels

Total time2 hr 20 min

Prep time40 min

Cook time25 min

5.0

(15)

Store-bought bagels are notorious for containing a long list of additives, and emulsifiers are among the most common culprits — used to extend shelf life and improve texture in ways that don't always sit well with people trying to keep their food clean and simple. This from-scratch version keeps things refreshingly straightforward: just yeast, flour, salt, sugar, and water form the dough, with no conditioners or stabilizers needed. The secret to that iconic chew comes entirely from a stiff, well-kneaded dough and a quick boil in water spiked with barley malt syrup and baking soda — a traditional technique that delivers a glossy, tight crust before the bagels ever hit the oven. Every ingredient on this list is exactly what it says it is, which makes the whole process feel honest and satisfying. A brush of egg white gives the tops a beautiful sheen, and a scatter of sesame seeds, poppy seeds, or everything seasoning takes them from humble to bakery-worthy. Pull one apart while it's still warm and you'll understand immediately why homemade is worth the effort.

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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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