Nutmeg Free Classic Bagels

Total time2 hr 20 min

Prep time40 min

Cook time25 min

5.0

(15)

Chewy, golden, and deeply satisfying, these homemade bagels are the real deal — the kind you'd find at a proper bakery, made entirely in your own kitchen. The ingredient list is refreshingly short and straightforward: yeast, flour, salt, sugar, and water do all the heavy lifting, with no spice blends or warm-weather seasonings that could sneak in unwanted flavors. That makes this recipe a natural fit for anyone avoiding nutmeg, since there's simply no place for it to hide. The secret to that signature chew is a two-step process — a stiff, well-kneaded dough followed by a quick boil in water spiked with barley malt syrup and baking soda before the bagels ever see the oven. That boiling step is what sets these apart from ordinary bread rolls, creating a glossy, slightly crisp exterior that gives way to a dense, tender crumb. Finish them with sesame seeds, poppy seeds, or everything bagel seasoning for a little extra personality, or keep them plain and let the dough speak for itself. Slice one warm with cream cheese and you'll wonder why you ever bought a bag from the store.

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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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