Rice Free Classic Bagels

Total time2 hr 20 min

Prep time40 min

Cook time25 min

5.0

(15)

Homemade bagels have a reputation for being fussy, but this recipe breaks the process down into totally manageable steps — and the results are the real deal. The dough comes together with just bread flour, yeast, salt, sugar, and water, so there's nothing here that sneaks in unwanted grains or fillers the way packaged versions sometimes do. That brief boil in barley malt syrup and baking soda is the secret weapon, giving each bagel its signature chewy, glossy crust before it ever hits the oven. Once they come out deep golden brown and crackling, you can finish them plain or go all in with sesame seeds, poppy seeds, or everything bagel seasoning. The texture is dense and satisfying in the best way — sturdy enough to hold up to a generous schmear but still tender through the middle. Whether you're toasting them for breakfast or loading them up for lunch, these are the kind of bagels that make you wonder why you ever bought the store-bought kind.

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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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