Shellfish Free Classic Bagels

There is something deeply satisfying about pulling a tray of golden, chewy bagels out of your own oven, and this from-scratch recipe delivers exactly that. The dough comes together with just five pantry staples — yeast, sugar, water, bread flour, and salt — so there is nothing mysterious or risky hiding in the ingredient list. That matters when you are navigating a shellfish allergy, because store-bought bagels and bakery cases can share equipment with seafood-flavored varieties like smoked salmon schmear-adjacent options or seasoning blends that sneak in unexpected ingredients. Here, every element is straightforward and entirely within your control. The real magic happens in the boiling step, where a bath of barley malt syrup, baking soda, and sugar gives each ring its signature chewy crust before it ever hits the oven. A brush of egg white locks in whatever topping you choose — sesame seeds, poppy seeds, or everything bagel seasoning — and the high-heat bake finishes them to a deep, crackling golden brown. Once you taste one still warm from the rack, the idea of buying a bag at the store is going to feel like a very distant memory.

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