GERD Friendly Classic Bagels
Bagels are one of those foods that feel like a treat, and making them from scratch means you actually know what's going into every bite — no hidden acids, no mystery preservatives, no ingredients that can quietly trigger discomfort. The dough here is beautifully simple: bread flour, yeast, salt, and a touch of sugar, all kneaded into a firm, smooth base that gives you that signature chewy crumb without any of the acidic or fatty add-ins that can spell trouble for a sensitive stomach. The boiling step — done with barley malt syrup, baking soda, and sugar — is what sets a real bagel apart from a bread roll, creating that glossy, slightly crisp exterior before the oven even gets involved. Skipping high-fat toppings and going light on optional seeds keeps things gentle, and the egg white wash adds a beautiful shine without the richness of a whole egg. Store-bought bagels often come loaded with preservatives, dough conditioners, and flavor enhancers that can be hard on a reactive digestive system, so baking your own puts you firmly in control. The result is a deeply satisfying, golden-brown bagel with a proper chew — the kind that holds up to a smear of low-fat cream cheese or a simple topping without falling apart. Once you've pulled a fresh batch from the oven and let them cool on the rack, it's genuinely hard to go back to the packaged version.
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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)
- 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)
Can be omittedeverything bagel seasoning
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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