Gelatin Free Bagels (Boiled and Baked)
Homemade bagels are one of those kitchen projects that feel ambitious but deliver a deeply satisfying payoff — chewy, golden, and miles better than anything wrapped in plastic at the grocery store. Every ingredient here is straightforward pantry staple territory: flour, yeast, salt, barley malt syrup, and a handful of optional toppings. There's no gelatin hiding in the dough or the boiling liquid, which matters more than you'd think since some commercial bagels use it as a texture improver or in glazes. The real magic comes from the two-step boil-then-bake method — a quick dip in baking soda and malt syrup water sets that signature chewy crust before the oven finishes the job with serious color and crunch. Brushing with egg white instead of a processed glaze keeps things clean and simple while still giving you that gorgeous sheen. Whether you go classic sesame, poppy, or load them up with everything seasoning, these come out with a tight, dense crumb and a crust that crackles just right when you slice through it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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)
- 3 ½ cups bread flour, plus more for dusting
- 1 ½ tsp salt
- 1 tbsp barley malt syrup or honey
For the boiling water
- 2 tbsp baking soda
- 1 tbsp barley malt syrup or honey
- 2 qt water
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, sugar, and yeast. Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
Add the bread flour, salt, and 1 tbsp barley malt syrup to the yeast mixture. Mix on low speed with the dough hook until the flour is incorporated, about 2 minutes, 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 only slightly tacky — stiffer than a typical bread dough.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!