Rice Free Bagels (Boiled and Baked)
Chewy, golden, and deeply satisfying, these boiled-and-baked bagels are the real deal — the kind you'd find at a proper bagel shop, made entirely in your own kitchen. The dough comes together with bread flour, yeast, and barley malt syrup, which gives each bagel that signature slightly sweet, malty depth you just can't fake. The double-step process of boiling first and then baking at high heat is what creates that glossy, crackly crust with a dense, chewy interior — no shortcuts, no compromises. For anyone navigating a rice-free lifestyle, this recipe is a natural fit since every ingredient is straightforwardly grain-based without any rice flour fillers or starchy substitutes that sometimes sneak into store-bought versions. A sprinkle of sesame seeds, poppy seeds, or everything bagel seasoning on top takes them from great to genuinely hard to stop eating. Let them cool on a wire rack before slicing — if you can wait that long.
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!