Mushroom Free Classic Bagels

Total time2 hr 20 min

Prep time40 min

Cook time25 min

5.0

(15)

Chewy on the outside, pillowy in the middle, and deeply golden from a proper boil-then-bake method — these homemade bagels are the real deal. Every ingredient here is straightforward and plant-based at its core, with no fungi-derived additives, no mushroom-based flavor boosters, and none of the ambiguous "natural flavors" that can sneak into store-bought versions. The barley malt syrup in the boiling water is what gives that signature glossy crust and subtle sweetness you just can't fake, and the high-heat oven finish locks in that satisfying chew. Shaping them is easier than it looks — a thumb through the center and a gentle stretch is all it takes before they puff up beautifully during their short rest. An egg white wash before baking gives them that bakery-style sheen, and a sprinkle of sesame seeds, poppy seeds, or everything seasoning takes them completely over the top. Slice one warm and pile it high, or freeze a few for the week — either way, you'll never stress about label-reading at the grocery store again.

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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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