Paraben Free Classic Bagels
Homemade bagels hit differently when you know exactly what went into them — and this from-scratch version keeps things refreshingly clean with just flour, yeast, salt, sugar, and water doing all the heavy lifting. Store-bought bagels often contain preservatives and additives that can be a real concern for anyone avoiding parabens and synthetic compounds, so baking your own is genuinely one of the smartest moves you can make. The dough comes together in a stand mixer, rises low and slow, and then gets its signature chew from a quick boil in barley malt syrup–spiked water before hitting a screaming-hot oven. That boiling step is the secret weapon — it sets the crust and gives you that dense, glossy exterior that no toaster-aisle shortcut can replicate. A brush of egg white before baking locks in a beautiful shine, and a shower of sesame seeds, poppy seeds, or everything seasoning takes them over the top. The result is a deeply golden, bakery-worthy bagel with a satisfying pull and zero mystery ingredients. Once you've made these, going back to the packaged kind is going to feel like a serious downgrade.
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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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