Lactose Free Bagels (Boiled and Baked)
Homemade bagels are one of those kitchen projects that feel ambitious but deliver results so far beyond anything from a plastic bag that you'll wonder why you waited so long. The entire recipe is built on pantry staples — flour, yeast, water, salt, and a touch of barley malt syrup — with not a drop of dairy anywhere in the dough or the boiling liquid, so there's no need to swap or substitute a thing. That naturally makes them a great fit for anyone avoiding lactose, since so many store-bought bagels sneak in milk solids or butter for softness. Here, the chew and crust come entirely from the high-heat bake and the classic boiling step, which sets the crust and gives you that signature dense, glossy interior. The baking soda and malt syrup bath is the real secret weapon — it's what separates a true bagel from a bread roll with a hole in it. Finish them with sesame seeds, poppy seeds, or everything seasoning for that deli-counter look, and let them cool fully before slicing so the crumb sets properly. Once you pull a tray of these out of the oven, deeply golden and smelling like a New York morning, you'll have a hard time going back to the store.
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!