Ginger Free Classic Bagels

Total time2 hr 20 min

Prep time40 min

Cook time25 min

5.0

(15)

Chewy, golden, and deeply satisfying, these homemade bagels are the real deal — the kind with a crackling crust and a dense, pillowy interior that store-bought versions rarely manage to pull off. The recipe is naturally free of ginger in every form, so there's no need to scan labels or swap anything out; it's simply a clean, classic dough built from flour, yeast, salt, and a little sugar. What makes these bagels special is the boiling step — a quick bath in water spiked with barley malt syrup and baking soda gives each one that signature chew and glossy sheen before it ever hits the oven. The dough is intentionally stiff, which might feel different if you're used to softer bread recipes, but that firmness is exactly what creates the tight, satisfying crumb bagel lovers obsess over. A brush of egg white and a shower of sesame seeds, poppy seeds, or everything seasoning before baking takes them from great to genuinely bakery-worthy. They come out of the oven deeply bronzed and fragrant, and that 15-minute cooling wait before slicing is genuinely the hardest part of the whole process.

About Fig

Fig 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)
4 cups bread flour, plus more for dusting
1 ½ tsp fine salt

For the boiling water

2 tbsp barley malt syrup
1 tbsp baking soda
1 tbsp granulated sugar

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, yeast, and 1 1/2 tsp sugar. Stir briefly and let stand for 5–8 minutes, until foamy and fragrant.
2
Add the bread flour and salt to the yeast mixture. Mix on low speed with the dough hook for 2 minutes to bring the dough together, 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 not 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!