Chewy on the inside, glossy and golden on the outside — these bagels get that classic bakery texture from a stiff, well-kneaded bread flour dough and a proper dip in a baking soda bath before baking. The boil is what gives them their signature crackly crust and dense, chewy interior, and a hot 450°F oven finishes the job with deep, even browning. Shape them plain or press on sesame seeds, poppy seeds, or a shower of everything bagel seasoning before they hit the oven for extra crunch in every bite. Since the dough comes together from just flour, yeast, sugar, salt, and oil, there's nothing here that gets in the way of an egg free kitchen. Slice one open while it's still warm and slather on your favorite spread — this batch of eight is a satisfying weekend project worth the wait.
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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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