These bagels get their signature chewy, dense crumb from a stiff, well-kneaded dough that rises until pillowy, then gets shaped by hand into classic rings with that perfect thumb-poked hole. A quick dip in boiling water gives each one its glossy, taut skin before baking, which is the real secret to that bakery-style chew you're after. Brushed with egg white and pressed generously into a savory blend of poppy, sesame, garlic, and onion, the tops turn deeply golden and craggy in a hot oven. Tap the bottom when they come out — if it sounds hollow, you've nailed it, and the inside will be pull-apart soft with just the right amount of resistance. Sliced and toasted with your favorite spread, these are the real deal for anyone building a gluten free bagel routine that doesn't skimp on texture or flavor.
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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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