Spice Free Classic Bagels

Total time2 hr 20 min

Prep time40 min

Cook time25 min

5.0

(15)

Homemade bagels are one of those kitchen projects that feel ambitious but deliver the most satisfying results — chewy, golden, and with that signature glossy crust you just can't replicate from a bag. The entire flavor here comes from technique and a handful of pantry staples: bread flour for structure, barley malt syrup in the boiling water for that classic chew and color, and a hot 450°F oven to finish everything off beautifully. For anyone avoiding spices, store-bought bagels can be a minefield — everything seasoning blends, onion powder, and garlic are practically standard — but this recipe keeps the base completely clean. The optional toppings are just that, optional, so you can leave them off entirely and still end up with a deeply flavorful, perfectly textured bagel. The two-stage process of boiling then baking is what sets a real bagel apart from a bread roll with a hole, and once you've done it yourself, you'll understand why. These are wonderful plain, toasted with cream cheese, or used as the base for a simple sandwich where the bread is genuinely the star.

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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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