Nightshade Free Classic Bagels
Bagels have a reputation for being tricky to make at home, but this from-scratch version proves the process is completely approachable and deeply rewarding. The dough comes together with just five pantry staples — flour, yeast, sugar, salt, and water — making it naturally free from nightshades without any substitutions or workarounds needed. That's genuinely good news, because store-bought bagels and everything seasoning blends can sometimes sneak in unexpected ingredients that don't work for nightshade-sensitive eaters. Here, you control every element from the boiling water bath to the optional toppings, so there's no guesswork involved. The barley malt syrup in the boiling liquid is the secret to that signature chewy crust and deep golden color that makes a real bagel taste like a real bagel. A quick egg white wash before baking gives each one a beautiful sheen, and sesame or poppy seeds add texture without any concern. Pull these out of the oven, let them cool just enough to handle, and you'll have a batch of chewy, bakery-worthy bagels that fit your table perfectly.
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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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