Pregnancy Friendly Classic Bagels

Total time2 hr 20 min

Prep time40 min

Cook time25 min

5.0

(15)

Homemade bagels are one of those kitchen projects that feel genuinely rewarding, and the results are so much better than anything wrapped in plastic at the grocery store. During pregnancy, knowing exactly what went into your food matters, and this recipe keeps things refreshingly straightforward — just yeast, flour, salt, sugar, water, and a few topping options you control entirely. The boiling step before baking is what gives these bagels their signature chewy crust and dense, satisfying crumb, and it's easier to pull off than it sounds. Barley malt syrup in the boiling water adds that subtle, slightly sweet depth you'd expect from a classic bagel without any mystery ingredients. An egg white wash gives the tops a beautiful glossy finish, and sesame seeds, poppy seeds, or everything seasoning let you customize each batch to whatever sounds good that day. These are sturdy enough to hold up to any topping or filling you're craving, and there's something genuinely comforting about pulling a tray of golden, bakery-style bagels out of your own oven.

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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
Ingredient note
Eggs 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, 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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