Lupin Free Classic Bagels

Total time2 hr 20 min

Prep time40 min

Cook time25 min

5.0

(15)

Homemade bagels have a reputation for being intimidating, but this straightforward recipe proves they're completely achievable with a handful of pantry staples and a little patience. The dough comes together with just bread flour, yeast, sugar, salt, and water — nothing unusual, nothing that raises a flag for anyone avoiding lupin or lupin-derived ingredients, which can quietly sneak into commercial baked goods as a flour substitute or protein booster. The real magic happens in the boiling step, where a bath of barley malt syrup, baking soda, and sugar gives each ring that signature chewy crust and deep, slightly glossy exterior before it ever hits the oven. Baking at a high 450°F locks in that beautiful golden-brown color and a satisfying snap when you bite through. A brush of egg white helps any toppings — sesame seeds, poppy seeds, or everything bagel seasoning — cling perfectly to the surface. When you pull these off the wire rack and slice into one still warm from the oven, you'll wonder why you ever settled for a store-bought bag.

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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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