MSG Free Classic Bagels

Total time2 hr 20 min

Prep time40 min

Cook time25 min

5.0

(15)

Bagels from scratch hit differently — that chewy, dense crumb and glossy crust are nearly impossible to replicate from a bag. Store-bought versions often sneak in dough conditioners, preservatives, and seasoning blends that can contain hidden additives, so making your own is the cleanest way to know exactly what's in every bite. This recipe keeps things refreshingly straightforward: yeast, flour, salt, sugar, and water do all the heavy lifting in the dough, with no flavor enhancers needed. The real magic happens in the boiling step, where barley malt syrup and a touch of baking soda give the crust that signature chew and deep golden color before the bagels ever hit the oven. A brush of egg white locks in a beautiful shine, and a sprinkle of sesame seeds, poppy seeds, or everything seasoning (just check your blend is clean) takes them over the top. The process is methodical but genuinely satisfying — shaping the rings, watching them puff in the boiling water, and pulling a tray of deeply bronzed bagels from the oven feels like a real kitchen achievement. Slice them warm with your favorite spread and you'll wonder why you ever settled for the packaged kind.

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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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