Gelatin Free Classic Bagels

Total time2 hr 20 min

Prep time40 min

Cook time25 min

5.0

(15)

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. What makes this recipe a natural fit for anyone avoiding gelatin is its refreshing simplicity: the ingredient list is built entirely around flour, yeast, water, and a few pantry staples, with no hidden additives or stabilizers to worry about. Many commercial bagels sneak in dough conditioners or coatings that can contain animal-derived gelatin, so baking your own is genuinely the cleanest route. The boiling step — with barley malt syrup, baking soda, and sugar — is what gives these bagels their signature chew and glossy finish, no shortcuts or suspicious extras required. A brush of egg white locks in your choice of sesame seeds, poppy seeds, or everything seasoning for that classic bakery look. Once they come out of the oven deep golden brown and fragrant, the hardest part is waiting the full fifteen minutes before you slice in.

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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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