Mustard Free Classic Bagels
Homemade bagels are one of those kitchen projects that feel ambitious but deliver an absolutely unbeatable result — chewy, golden, and deeply satisfying in a way that no store-bought version can match. For anyone navigating a mustard sensitivity, the bakery aisle can be a minefield, since everything bagel seasoning blends and pre-made doughs often sneak in unexpected ingredients. Here, every component is straightforward and fully in your control, from the simple yeast dough to the boiling water bath spiked with barley malt syrup and baking soda. That boiling step is the real secret — it sets the crust and creates that signature chew before the bagels ever hit the oven. A brush of egg white gives each one a gorgeous, lacquered finish, and you can top them with sesame seeds, poppy seeds, or skip the seasoning entirely if you want to keep things completely simple. The result is a deeply browned, bakery-worthy bagel that's as good plain as it is piled high with your favorite toppings. Once you've made these at home, it's genuinely hard to go back.
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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.
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