Honey Free Classic Bagels
Homemade bagels have a reputation for being fussy, but this straightforward recipe delivers that signature chewy, glossy crust without any shortcuts that would compromise the result. Many commercial and bakery bagels rely on honey in the dough or the boiling liquid, which makes finding a truly honey-free option trickier than it sounds — this one uses granulated sugar in the dough and barley malt syrup in the boiling water instead, giving you that authentic chew and deep golden color with zero honey involved. The dough itself is intentionally stiff, which is exactly what creates that dense, satisfying bite that sets a real bagel apart from a bread roll with a hole in it. Boiling before baking is the non-negotiable step that locks in the chewy exterior, and the egg white wash gives each bagel a beautiful sheen before it hits the oven. Finish them with sesame seeds, poppy seeds, or everything bagel seasoning if you want that classic deli-counter look. Once they come out of the oven deep golden and fragrant, you'll understand why people make these from scratch — toasted with cream cheese or piled with your favorite toppings, they're genuinely hard to beat.
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Learn more →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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