These bagels go through the exact bakery-style process that makes the format so satisfying: a yeasted dough that rises until puffy, gets shaped into rings with that signature hole, and then takes a quick dip in a baking soda bath before hitting the oven. That boil is what gives the crust its shiny, chewy exterior, while the inside bakes up dense and satisfying in that classic bagel way. A sprinkle of sesame seeds, poppy seeds, or everything seasoning on top adds crunch and flavor right before baking, and a hot oven finishes them off deep golden brown. There's no eggs, dairy, or animal products anywhere in this recipe, so it's an easy win if you're keeping things plant-based. It's also a solid choice for a wheat free kitchen, letting you enjoy a fresh, homemade bagel without worrying about what's hiding in a store-bought bag. Slice one open while it's still warm and slather on whatever you like — the texture holds up beautifully.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
