Pork Free Classic Bagels
Bagels are one of those foods that feel almost magical — chewy, golden, and deeply satisfying in a way that no store-bought version can quite replicate. This from-scratch recipe is entirely built around flour, yeast, water, and a handful of pantry staples, so there's nothing to second-guess when it comes to unwanted animal-derived ingredients sneaking in. The real secret to that signature chew is the boiling step, where each shaped ring gets a quick bath in water spiked with barley malt syrup, baking soda, and sugar before it ever sees the oven. That process sets the crust and develops the dense, springy interior that makes a proper bagel so distinct from ordinary bread. A brush of egg white before baking gives the tops that gorgeous, lacquered shine, and a scatter of sesame seeds, poppy seeds, or everything seasoning takes them over the top. The dough itself is intentionally stiff — stiffer than most bread doughs — which is exactly what gives these bagels their satisfying, bakery-style bite. Once you pull a tray of these deep golden rounds from the oven, you'll wonder why you ever settled for the plastic-wrapped kind.
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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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