There's nothing dairy-based in this dough at all — just bread flour, yeast, water, salt, and a touch of barley malt syrup or honey for that classic malty backbone. The stiff, well-kneaded dough is what gives these bagels their signature chew, and a quick dip in a baking-soda boiling bath is the trick behind that shiny, deep-golden crust. Once boiled, each ring gets pressed generously into a savory blend of poppy seed, sesame, garlic, and onion for maximum crunch in every bite. Baked until the bottoms sound hollow and the tops turn burnished brown, these are sturdy enough for a hearty schmear or a stacked sandwich. It's a solid, satisfying bake to add to a dairy free breakfast lineup.
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In the bowl of a stand mixer, combine the warm water, sugar, and yeast. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
Add the bread flour, salt, and 1 tbsp barley malt syrup to the yeast mixture. Mix on low speed with the dough hook until the flour is incorporated, about 2 minutes, 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 only slightly tacky — stiffer than a typical bread dough.
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