Pistachio Free Classic Bagels

Total time2 hr 20 min

Prep time40 min

Cook time25 min

5.0

(15)

Few things beat a freshly baked bagel still warm from the oven, and this from-scratch version delivers that chewy, golden crust you just can't find in a plastic bag at the grocery store. The dough comes together with a short list of pantry staples — bread flour, yeast, salt, and sugar — so there's no guesswork about what's actually in your batch. The real magic happens in the boiling step, where barley malt syrup, baking soda, and sugar transform plain rounds of dough into that signature shiny, slightly sweet exterior before they ever hit the oven. A brush of egg white locks in the crust, and a sprinkle of sesame seeds, poppy seeds, or everything bagel seasoning gives you that classic deli-counter finish. For anyone navigating tree nut allergies or sensitivities, baking your own means you control every single ingredient — no shared equipment, no mystery seasonings, no label anxiety. The result is a deeply satisfying, bakery-worthy bagel that's every bit as good sliced and toasted with cream cheese as it is straight off the cooling rack.

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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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