Soy Free Classic Bagels

Total time2 hr 20 min

Prep time40 min

Cook time25 min

5.0

(15)

Homemade bagels have a reputation for being intimidating, but this recipe breaks the process down into completely manageable steps — and the results are genuinely bakery-worthy. The chew comes from a stiff, well-kneaded bread flour dough and a quick boil in barley malt syrup–spiked water, which is exactly what gives a real bagel that glossy, slightly sweet crust you can't fake any other way. Every single ingredient here is naturally free of soy, so there's none of the label-squinting that comes with store-bought versions, where soy flour or soy lecithin tends to sneak into the mix. The egg white wash locks in a beautiful shine before the seeds go on, and that high-heat bake at 450°F finishes them off with a deep golden color and a satisfying crust. Whether you go sesame, poppy, or everything seasoning, these are endlessly customizable and genuinely hard to stop eating 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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