Walnut Free Classic Bagels

Total time2 hr 20 min

Prep time40 min

Cook time25 min

5.0

(15)

Chewy, golden, and deeply satisfying, these homemade bagels have that signature dense crumb and glossy crust that makes a great bagel so hard to resist. The dough comes together with just five pantry staples — yeast, sugar, water, bread flour, and salt — so there's nothing hidden or unexpected in the mix. That stiff, well-kneaded dough is what gives each bagel its tight, chewy texture, and the quick boil in barley malt syrup water is the secret behind that beautiful sheen and slightly sweet crust. A brush of egg white before baking locks in your choice of sesame seeds, poppy seeds, or everything seasoning for a finish that looks genuinely bakery-worthy. Store-bought bagels can be a minefield when you're avoiding certain nuts due to shared production lines and vague "may contain" labels, so making a batch from scratch puts you fully in control. These are the kind of bagels that make weekend mornings feel like a real occasion — especially warm from the oven with your favorite spread.

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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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