Breastfeeding Friendly Bagels (Boiled and Baked)
Homemade bagels are one of those deeply satisfying kitchen projects, and the result — chewy, golden, with that signature shiny crust — is so much better than anything wrapped in plastic at the grocery store. The boil-then-bake method is what gives these their classic dense, springy crumb, and the barley malt syrup in both the dough and the poaching water adds a subtle depth that makes them taste genuinely authentic. For anyone nursing, keeping up with the caloric and nutritional demands of breastfeeding means leaning on wholesome, filling foods, and a bagel made from real bread flour with no hidden additives fits that bill perfectly. You know exactly what went into every bite — active dry yeast, a touch of sweetener, salt, and flour — which is a real comfort when you're paying close attention to what you're eating. The optional egg white wash gives each bagel that gorgeous bakery sheen, and a sprinkle of sesame seeds, poppy seeds, or everything seasoning takes them from simple to seriously impressive. Slice one warm, load it up however you like, and enjoy the kind of nourishing, from-scratch eating that makes the effort feel completely worth it.
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Learn more →Ingredients
8 servings
For the dough
- 1 ½ tsp active dry yeast
- 1 ½ tsp granulated sugar
- 1 ¼ cups warm water (105–110°f / 40–43°c)
- 3 ½ cups bread flour, plus more for dusting
- 1 ½ tsp salt
- 1 tbsp barley malt syrup or honey
For the boiling water
- 2 tbsp baking soda
- 1 tbsp barley malt syrup or honey
- 2 qt water
For topping
- 1 egg white, lightly beaten
- 2 tbsp sesame seeds, poppy seeds, or everything bagel seasoning (optional)
Instructions
- 1
In the bowl of a stand mixer, combine the warm water, sugar, and yeast. Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
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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