Turkey Free Classic Bagels
Homemade bagels are one of those kitchen projects that feel ambitious but deliver an almost unfair reward for the effort. The chew is real, the crust is glossy and crackly, and no deli counter in the world can match the satisfaction of pulling a tray of golden rounds out of your own oven. Every ingredient here is straightforward pantry staple territory — flour, yeast, salt, a little sugar — so there's zero need to scrutinize labels for hidden poultry-derived additives or broths that sometimes sneak into commercial baked goods. The secret to that signature bagel texture is the double process: a stiff, well-kneaded dough followed by a quick boil in water spiked with barley malt syrup and baking soda before the bagels ever see the oven. That boiling step sets the crust and creates the dense, springy crumb that separates a real bagel from just a round roll with a hole in it. Finish them with a brush of egg white and a shower of sesame seeds, poppy seeds, or everything seasoning, and they come out looking like they belong in a proper bakery case. Slice them warm, pile on your favorite toppings, and try not to eat two in a row — though honestly, no promises.
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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.
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