Low Iodine Classic Bagels
Chewy, golden, and deeply satisfying, a freshly baked bagel straight from your own oven is hard to beat. For anyone managing iodine intake, homemade is genuinely the smarter move — store-bought versions often contain iodized salt, dairy-based washes, or seasoning blends with hard-to-verify ingredients. This recipe keeps things clean and controlled: the dough relies on plain bread flour, fine salt, granulated sugar, and yeast, with no dairy, no seafood-derived additives, and no mystery seasonings you didn't put there yourself. The boiling step — with barley malt syrup, baking soda, and sugar — is what gives these bagels their signature chew and glossy crust, and it's entirely low-iodine friendly. An egg white wash adds that beautiful sheen on top, and if you skip the optional toppings or choose sesame seeds, you stay well within safe territory. The result is a thick, sturdy bagel with a crackly exterior and a dense, pillowy interior that toasts beautifully. Once you've made these at home, it's genuinely difficult to go back to the packaged kind.
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)
- 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)
Can be omittedeverything bagel seasoning
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!