Gut Friendly Classic Bagels

Total time2 hr 20 min

Prep time40 min

Cook time25 min

5.0

(15)

Homemade bagels hit differently when you know exactly what went into them — no additives, no preservatives, no mystery ingredients hiding in a store-bought bag. This recipe keeps things refreshingly clean: just yeast, bread flour, salt, sugar, and water form the base of a dough that's kneaded until smooth and stiff, giving you that signature chewy crumb without anything unnecessary. The brief boiling step in barley malt syrup and baking soda is what creates the glossy, slightly sweet crust that makes a proper bagel so satisfying to bite into. For anyone managing digestive sensitivities, knowing every ingredient on the list is a genuine comfort — and slow fermentation during the rise gives the yeast time to do its work on the dough's structure. Optional toppings like sesame seeds or poppy seeds add texture and flavor without complicating the ingredient story. Fresh out of the oven and cooled on a rack, these are the kind of bagels worth making on a slow weekend morning.

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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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