Hazelnut Free Classic Bagels

Total time2 hr 20 min

Prep time40 min

Cook time25 min

5.0

(15)

Chewy on the inside, crackly on the outside, and deeply golden from a proper high-heat bake — these are the real deal. The secret to that signature texture is the boiling step, where a bath of barley malt syrup, baking soda, and sugar gives each bagel its glossy crust and satisfying chew before it ever hits the oven. The dough itself is intentionally stiff, made from just bread flour, yeast, sugar, salt, and water, so there's nothing hiding in the ingredient list that could cause concern for anyone avoiding tree nuts. Store-bought bagels can be a minefield when it comes to shared production lines and vague allergen warnings, but making them from scratch puts you fully in control. A finishing brush of egg white and a shower of sesame seeds, poppy seeds, or everything bagel seasoning takes them from homemade to bakery-worthy in seconds. These are the kind of bagels worth clearing your morning for — toasted with cream cheese, piled with lox, or eaten warm and plain straight off the cooling rack.

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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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