A short rest for the yeast to bloom, then a stiff, hand-kneaded dough that rises until pillowy and gets shaped into eight thick rings — this is the real deal, boiled first and baked second for that signature chewy crust and dense, satisfying interior. The dip in a honey-sweetened baking soda bath is what gives these their glossy, taut skin before they hit a hot oven and puff into deep golden brown. A brush of egg white right before baking helps sesame seeds, poppy seeds, or a shower of everything bagel seasoning cling to the top, so every bite gets that toasty, seeded crunch. Tap the bottom when they come out — that hollow sound means you nailed the bake. These are worth the extra step of boiling; the payoff is a bagel shop crust and chew you just can't get from a shortcut. It's a solid pick if you're keeping your bagel fix in a gluten free rotation without giving up that classic bite.
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 →8 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
