Today’s kitchen therapy: homemade everything bagel
🥯 Homemade Chewy Bagels (NO Malt Syrup!)
Golden, shiny, chewy bagels made at home — even without malt syrup! Perfect plain or everything bagels.
⏱️ Time:
About 2 hours (mostly rising)
🍽️ Makes:
8 bagels (or 6 big bagels)
🛒 Ingredients
Dough
• 4 cups bread flour (best for chew)
(all-purpose works too)
• 2¼ tsp active dry yeast (1 packet)
• 2 Tbsp brown sugar or honey (malt substitute)
• 2 tsp salt
• 1⅓ cups warm water (100–110°F)
Bagel Boil “Bath” (for the crust!)
Fill pot with water + add:
• 1 Tbsp baking soda
• 2 Tbsp brown sugar or honey
• 1 tsp salt
Toppings (optional)
• Everything seasoning / sesame / poppy / garlic flakes, etc.
👩🏽🍳 Instructions
1) Activate the yeast
In a bowl:
• add warm water + brown sugar
• sprinkle yeast on top
• let sit 7–10 minutes until foamy
2) Make the dough
In a large bowl:
• add flour + salt
• pour in yeast mixture
Mix until dough forms.
Knead:
• Stand mixer: 8–10 mins (dough hook, speed 2)
• By hand: 12–15 mins
Dough should be smooth & stiff, not sticky.
3) First rise
Cover dough and let rise 60–90 minutes until puffy.
4) Shape
Punch dough down and divide into:
• 8 pieces (regular size)
or
• 6 pieces (big bagels)
Roll into balls → poke hole → stretch hole to about 2 inches.
5) Short second rise
Rest shaped bagels 15–25 minutes (covered).
6) Boil (THIS is the bagel secret!)
Bring pot of water to a boil.
Add baking soda + sugar/honey + salt.
Boil bagels:
✅ 45 seconds each side
Remove and place on parchment.
Add toppings while wet.
7) Bake at 425°F for 18–22 minutes until deep golden brown.
Cool at least 15–20 minutes before slicing.
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Making homemade everything bagels can be incredibly rewarding and surprisingly simple, even without traditional malt syrup. I’ve found that swapping malt syrup for brown sugar or honey not only acts as a natural sweetener but also imparts a subtle caramelized flavor and beautiful golden color to the bagels. One crucial step that really transforms the texture is the boiling process with a baking soda and sugar "bath." This step gelatinizes the starch on the exterior of the dough, creating that classic chewy crust and shiny surface. When I first tried this method, I was amazed at how much control I had over the bagel size and chewiness just by adjusting the boiling time and dough hydration. For instance, boiling the bagels for about 45 seconds per side makes for a nicely chewy crust while keeping the inside soft and dense. Using bread flour contributes greatly to the chewiness due to its higher protein content, although all-purpose flour can work in a pinch. Kneading the dough well until it’s smooth and stiff is key—stickiness indicates more kneading is needed. Another tip is allowing the dough to rise properly during the first and second proofs; patience here results in bagels with great volume and texture. For those craving the classic everything bagel experience, topping the bagels immediately after boiling while the surface is still wet ensures the mix of sesame, poppy seeds, garlic flakes, and salt sticks perfectly. Cooling the bagels for at least 15-20 minutes after baking is essential before slicing to prevent them from becoming gummy inside. I love experimenting with different toppings beyond the traditional everything seasoning—try adding smoked paprika or parmesan for unique flavors! Overall, this no-malt-syrup homemade everything bagel recipe makes a delicious and satisfying baking project at home. It’s perfect for breakfast sandwiches, with cream cheese and smoked salmon, or simply toasted and buttered. Give it a try—you’ll be impressed with how bakery-quality these bagels turn out and how easy they are to make from scratch.
