High Fructose Corn Syrup Free Classic Bagels

Total time2 hr 20 min

Prep time40 min

Cook time25 min

High Fructose Corn Syrup Free Classic Bagels

Bagels from a bakery or grocery store almost always contain additives and sweeteners you'd rather avoid, and high fructose corn syrup sneaks into more packaged breads than most people realize. Making them from scratch puts you fully in control, and this recipe keeps the ingredient list refreshingly short — just flour, yeast, salt, and a little sugar in the dough itself. The real magic comes from the boiling step, where barley malt syrup gives each bagel that signature chew and subtle malty depth you'd expect from a proper New York-style ring. That brief dip in simmering water before baking is what separates a true bagel from glorified bread rolls, and it's easier than it sounds. A brush of egg white locks in a glossy crust, and a shower of sesame seeds, poppy seeds, or everything seasoning takes them over the top. Pull them from the oven when they're deep golden brown, let them cool just long enough to handle, and you'll have a stack of chewy, crusty bagels that put the store-bought version to shame.

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Ingredients

8 servings

For the dough

1 ½ tsp active dry yeast
Fleischmann's Active Dry Yeast Original Signature SELECT Active Dry Yeast - 3-0.25 Oz Food Club Active Dry Yeast, Gluten Free Kroger Active Dry Yeast Fleischmann's - ACTIVE DRY YEAST 3PK
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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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