Turmeric Free Classic Bagels
Homemade bagels are one of those kitchen projects that feel ambitious but deliver an absolutely unbeatable result — chewy, golden, and satisfying in a way that no store-bought version can quite match. The secret to that signature chew is a stiff, well-kneaded dough and a quick dip in boiling water spiked with barley malt syrup and baking soda, which gives the crust its glossy, slightly sweet exterior before it ever hits the oven. For anyone navigating a sensitivity to turmeric, store-bought bagels and everything-seasoning blends can be a minefield, since turmeric often sneaks in as a coloring agent in commercial doughs and spice mixes. This recipe keeps every ingredient clean and straightforward — bread flour, yeast, salt, and a handful of pantry staples — so you know exactly what's going into each batch. The optional toppings of sesame seeds, poppy seeds, or everything bagel seasoning are all naturally free of the spice, giving you that classic deli-style finish without any guesswork. Baked at high heat until deeply golden, these come out with a crackly crust and a dense, pillowy interior that's perfect for toasting, schmearing, or stacking high with your favorite fillings.
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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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