Checking the ingredient list here, there's nothing dairy-based to work around at all — no butter, milk, or cheese in sight, just a straightforward yeasted dough built from bread flour, active dry yeast, and a touch of cane sugar and neutral oil. That means these bagels get to shine on technique alone: a solid knead for stretch, a proper hour-long rise for structure, and a baking soda bath that gives them their signature chewy crust and glossy finish before they hit the oven. Shaping your own is genuinely satisfying — roll, poke, stretch into that classic ring, and watch them puff up the moment they hit the boiling water. Whether you go plain, sesame, poppy seed, or a generous shower of everything seasoning, the payoff is a deep golden crust with a dense, chewy interior underneath. Fresh-baked bagels beat store-bought any day of the week, and this batch is an easy, reliable win for a dairy free breakfast spread.
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In the bowl of a stand mixer (or a large bowl), combine the warm water, yeast, and 1 tbsp sugar. Stir briefly and let stand for 5–8 minutes, until foamy and fragrant.
Add the bread flour, salt, and oil 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. If mixing by hand, turn the dough onto a lightly floured surface and knead for 10–12 minutes until smooth and elastic.
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