Nitrate & Nitrite Free Classic Bagels

Total time2 hr 20 min

Prep time40 min

Cook time25 min

5.0

(15)

Bagels are one of those foods that feel almost magical — chewy, golden, and satisfying in a way that store-bought versions rarely match. The trouble with packaged bagels is that many brands sneak in preservatives, including nitrates and nitrites, to extend shelf life on the shelf or in the deli case. Making them from scratch sidesteps all of that entirely, because every single ingredient here is clean and straightforward: flour, yeast, salt, sugar, and water. The real secret to that iconic chew is a stiff dough combined with a quick boil in water spiked with barley malt syrup and baking soda before they ever hit the oven. That boiling step creates the glossy, tight crust that makes a bagel a bagel — no additives required. A brush of egg white and a shower of sesame or poppy seeds before baking gives you that bakery-style finish that's genuinely hard to beat. Once you pull these out of the oven and let them cool on the rack, 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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