Macadamia Free Classic Bagels
Homemade bagels are one of those kitchen projects that feel ambitious but deliver a deeply satisfying payoff — chewy, golden, and so much better than anything wrapped in plastic at the grocery store. The dough comes together with just five pantry staples: bread flour, yeast, sugar, salt, and water, keeping things refreshingly straightforward. The real magic happens in the boiling step, where a bath of barley malt syrup, baking soda, and sugar gives each bagel that signature glossy crust and dense, chewy crumb you just can't fake. A brush of egg white before baking locks in a beautiful shine, and an optional sprinkle of sesame seeds, poppy seeds, or everything seasoning lets you customize every batch. For anyone navigating tree nut concerns, this recipe is naturally free of macadamias and any nut-based ingredients — no label-reading required, just clean, simple baking from scratch. These are equally at home piled with cream cheese, layered into a sandwich, or eaten warm off the cooling rack with absolutely nothing on them.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!