These bagels get their signature chew from a stiff, well-kneaded dough that rests and rises until pillowy, then gets shaped by hand into that classic ring with a nice wide center hole. The real magic happens in the pot: a quick dip in bubbling water gives each bagel its glossy, taut skin before it ever hits the oven, and that boil-then-bake method is what separates a true bagel from an ordinary bread roll. A brush of egg white right before baking helps sesame seeds, poppy seeds, or a scattering of everything seasoning cling to the crust as it turns deep golden and blistered. Inside, you get that dense, satisfying crumb bagels are known for, with a crackly exterior that gives way to a chewy bite. They cool on a wire rack just long enough to slice cleanly, whether you're piling on cream cheese and lox or keeping it simple with butter. This recipe is a solid pick for a wheat free kitchen, letting you enjoy an honest, from-scratch bagel without any guesswork.
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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.
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.
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