Xanthan Gum Free Classic Bagels

Total time2 hr 20 min

Prep time40 min

Cook time25 min

5.0

(15)

Bagels have a reputation for being fussy, but this from-scratch version proves the process is completely approachable with just a handful of pantry staples. The dough comes together with bread flour, yeast, salt, and a touch of sugar — nothing more — which means there's no need for any stabilizers or binders whatsoever. That makes this recipe a natural fit for anyone avoiding xanthan gum, since the gluten network built through that long stand-mixer knead does all the structural work on its own. The real magic happens in the boiling step, where a bath of barley malt syrup, baking soda, and sugar gives each ring its signature chewy crust before it ever hits the oven. A brush of egg white locks in that glossy finish, and a shower of sesame seeds, poppy seeds, or everything seasoning takes them straight to deli-counter territory. They bake up deep golden brown with a tight, satisfying chew that store-bought versions rarely deliver. Once you pull these off a wire rack still warm from the oven, it's genuinely hard to go back.

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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.

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