Tree Nut Free Classic Bagels
Homemade bagels are one of those kitchen projects that feel ambitious but deliver an absolutely unbeatable reward — a chewy, golden crust with a dense, satisfying interior that no store-bought version can match. The dough comes together with just five pantry staples, and the real magic happens in the boiling step, where barley malt syrup and a touch of baking soda give each bagel that signature sheen and chew. For anyone navigating tree nut allergies, bakery bagels can be a minefield — shared equipment, mystery seasonings, and bulk bins all introduce real risk. Making them at home puts you in complete control of every ingredient from start to finish. The optional toppings here — sesame seeds, poppy seeds, or everything bagel seasoning — are straightforward and easy to verify, so you can customize without second-guessing a label. Boiling before baking is the non-negotiable step that separates a true bagel from glorified bread rolls, and this recipe walks you through it clearly. Once you pull that first tray from the oven, deep golden and smelling incredible, you'll wonder why you ever settled for anything else.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!