Oats Free Classic Bagels
Homemade bagels have a reputation for being intimidating, but this straightforward recipe proves they're completely achievable in your own kitchen. The dough comes together with just bread flour, yeast, salt, sugar, and water — nothing hidden, nothing unnecessary, and crucially, no oats or oat-derived ingredients anywhere in the process. That matters more than it might seem, because store-bought bagels are notorious for containing oat flour as a filler or being produced on shared lines where cross-contact is a real concern. The real magic here is the boiling step: a bath of barley malt syrup, baking soda, and sugar gives each bagel that signature chewy crust and glossy exterior before it ever hits the oven. A brush of egg white locks in your choice of sesame seeds, poppy seeds, or everything seasoning, so you get that satisfying crunch on top with every bite. Baked at high heat until deeply golden, these come out with a tight, springy crumb and a crust that crackles just right when you slice through it. Once you've made a batch at home, settling for a packaged version is going to feel like a serious downgrade.
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)
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!