Homemade bagels have a reputation for being intimidating, but this method makes the process approachable: a simple yeasted dough rises until puffy, gets shaped by hand into that classic ring, and takes a quick dip in a baking soda bath before baking. That boiling step is the real secret to bagel texture — it's what gives the crust its chewy, glossy finish while the inside stays dense and satisfying. Once out of the oven, they turn deep golden brown with a firm, crackly exterior that's perfect for slicing and toasting. Finish them with sesame seeds, poppy seeds, or a hearty everything seasoning for that classic bakery-shop look and crunch. It's a great weekend baking project, and it fits neatly into a gluten free kitchen.
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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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