There's nothing quite like biting into a still-warm bagel with a shiny, deep-golden crust and that satisfying chewy pull inside. The boiling-then-baking method is what gives these their signature dense, glossy exterior and airy interior, and a hearty coating of everything bagel seasoning adds a savory crunch of sesame, poppy, garlic, and onion in every bite. Shaped by hand into eight generous rounds and rested before their quick dip in boiling water, these bagels puff up beautifully and bake to a hollow-sounding finish that tells you they're done just right. Slice one open while it's still warm and let the steam escape before piling on your favorite toppings. It's a satisfying, from-scratch bagel project that fits well into a wheat free kitchen.
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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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