Pregnancy Friendly Bagels (Boiled and Baked)
Homemade bagels are one of those deeply satisfying kitchen projects, and the result — chewy, golden, and crackling with a perfect crust — is so much better than anything wrapped in plastic at the store. During pregnancy, knowing exactly what goes into your food matters, and this recipe keeps things straightforward: bread flour, yeast, a touch of barley malt syrup or honey, and a simple boiling bath that creates that iconic chew without any mystery additives or preservatives. The egg white wash is fully cooked in the oven, so there's no concern about raw egg on the finished bagel. Toppings like sesame seeds or everything bagel seasoning add flavor and a little extra crunch, and you can easily skip or swap them based on what sounds good that day. The two-step boil-then-bake method is what makes these genuinely bagel-worthy rather than just round bread rolls — the baking soda bath sets the crust before the oven does its work. Slice them warm with cream cheese, pile on avocado, or keep it simple with butter; either way, you made them yourself and you know every single thing that went into them.
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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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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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