Vegetarian Classic Bagels

There is something deeply satisfying about pulling a tray of golden, chewy bagels out of your own oven — and this from-scratch version delivers that classic bakery result right at home. The dough comes together with just five pantry staples, and the real magic happens in the boiling step, where barley malt syrup and baking soda give each bagel its signature glossy crust and dense, chewy crumb. That brief dip in simmering water is what separates a true bagel from a plain bread roll, and it is absolutely worth the extra pot on the stove. An egg white wash before baking locks in a beautiful shine, and a shower of sesame seeds, poppy seeds, or everything seasoning takes them over the top. Since every ingredient here is plant-based except for the egg white used as a topping, these fit naturally into a meat-free kitchen without any substitutions or workarounds. Store-bought bagels often sneak in unexpected additives or come from facilities that process meat-based flavorings, so making your own puts you fully in control of what goes into every bite. Slice them warm with cream cheese, pile on the avocado, or toast them the next morning — they hold up beautifully either way.

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