Pecan Free Classic Bagels
Homemade bagels are one of those kitchen projects that feel ambitious but deliver an almost unfair reward — a chewy, glossy crust with a dense, satisfying interior that no store-bought version can quite match. The dough comes together with just five pantry staples: bread flour, yeast, sugar, salt, and warm water, so there's nothing unexpected hiding in the ingredient list. The real magic happens in the boiling step, where a bath of barley malt syrup, baking soda, and sugar gives each bagel that signature chew and deep golden shine before it ever hits the oven. A brush of egg white and a scatter of sesame seeds, poppy seeds, or everything bagel seasoning adds a satisfying crunch and a little visual drama on top. For anyone navigating tree nut concerns, this recipe is naturally free of pecans and any nut-based ingredients — no substitutions required, just straightforward bread baking at its best. The high oven heat locks in that bakery-style crust, and the cooling rack rest (as hard as it is to wait) makes slicing clean and easy. Whether you load them up with cream cheese or keep it simple with butter, these are the kind of bagels that make a weekend morning feel like a genuine occasion.
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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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