Breastfeeding Friendly Classic Bagels

Total time2 hr 20 min

Prep time40 min

Cook time25 min

5.0

(15)

Homemade bagels are one of those deeply satisfying baking projects that reward you with something genuinely better than anything wrapped in plastic at the grocery store. The dough comes together with just yeast, bread flour, salt, sugar, and water — straightforward ingredients that give you full control over exactly what goes into every bite, which matters when you're paying close attention to what you eat. The real magic happens in the boiling step, where barley malt syrup and a touch of baking soda give each bagel that signature chewy crust and glossy finish you just can't fake. After a quick egg white wash and a shower of sesame seeds, poppy seeds, or everything seasoning, they go into a hot oven and come out deeply golden and absolutely irresistible. Bread flour is the key here — its higher protein content builds the tight, chewy crumb that makes a bagel a bagel rather than just a round roll. These are wonderful fresh out of the oven with cream cheese, smashed avocado, or a fried egg, and they freeze beautifully so you can have a wholesome, homemade option ready whenever hunger strikes.

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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)
4 cups bread flour, plus more for dusting
1 ½ tsp fine salt

For the boiling water

2 tbsp barley malt syrup
1 tbsp baking soda
1 tbsp granulated sugar

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, yeast, and 1 1/2 tsp sugar. Stir briefly and let stand for 5–8 minutes, until foamy and fragrant.
2
Add the bread flour and salt 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. The dough should feel firm and not tacky — stiffer than a typical bread dough.

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