Legume 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 manage to pull off. The ingredient list is refreshingly short: just yeast, flour, salt, sugar, and water for the dough, with no hidden additives or fillers to worry about. A quick boil in barley malt syrup–spiked water is the secret behind that signature chew and glossy exterior, giving each bagel its classic bakery character before it ever hits the oven. The dough is intentionally stiff, which is exactly what you want — it holds its shape beautifully through proofing and boiling so you end up with that satisfying, tight crumb. Finish them with a brush of egg white and a shower of sesame seeds, poppy seeds, or everything seasoning for a little extra personality. These are endlessly versatile straight from the oven — pile on cream cheese, smoked salmon, or just a generous swipe of butter while they're still warm. Once you've made a batch at home, it's genuinely hard to go back.

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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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