Low Acid Bagels

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These homemade bagels are GERD-safe and easy on digestion. They avoid acidic ingredients and use unbleached bread flour and barley malt syrup for a smooth, alkaline-forming dough. With no dairy, citrus, or vinegar, and baked golden after a simple water boil, they’re perfect for sensitive stomachs. Enjoy them plain or with gentle toppings like mashed avocado or unsweetened almond butter.

Ingredients Needed:

For the Dough:

• 1½ cups warm water (100–110°F / 38–43°C): activates the yeast.
• 1 tablespoon barley malt syrup or brown sugar: helps fermentation.
• 2¾ teaspoons instant or active dry yeast (8g): makes dough rise.
• 4 cups unbleached bread flour (520g): provides chewy structure.
• 1½ to 2 teaspoons sea salt: reduced for acid-friendly balance.
• 2 teaspoons olive oil or nonstick spray: to grease the bowl.

For Boiling & Topping:

• 2 quarts water (1.9L): for boiling.
• 1/4 cup barley malt syrup: adds color and mild sweetness to the crust.
• 1 egg white + 1 tbsp water (optional egg wash): helps toppings stick.

How To Make Low Acid Bagels:

Make the Dough:
In the bowl of a stand mixer, whisk warm water, barley malt syrup, and yeast. Let sit 5 minutes until foamy.

Add Flour and Salt:
Add unbleached bread flour and sea salt. Mix with a dough hook for 2 minutes until dough forms and pulls from sides.

Knead Dough:
Knead for 6–7 minutes on low speed or by hand until smooth and elastic. Add flour 1 tsp at a time if too sticky. The dough should bounce back when poked.

First Rise:
Grease a large bowl. Place dough in bowl, turning to coat. Cover and rise for 1.5–2 hours until doubled.

Shape Bagels:
Punch down dough and divide into 8 equal parts. Shape into balls. Poke a hole through each and stretch slightly. Place on parchment-lined baking sheets. Cover and rest 10 minutes.

Prepare Water Bath:
Preheat oven to 425°F (218°C). Bring 2 quarts water and 1/4 cup barley malt syrup to boil. Reduce heat to medium-high.

Boil Bagels:
Boil 2–3 bagels at a time for 1 minute per side. Use a slotted spatula to remove and drain. Place back on baking sheets.

Bake Bagels:
Brush with egg wash if using. Add gentle toppings if desired. Bake 20–25 minutes, rotating pans halfway. Cool 20 minutes on sheet, then transfer to rack.

Recipe Tips:

• Avoid acidic toppings like tomato or vinegar.
• Use barley malt syrup for a gentler crust.
• Unbleached flour is more alkaline-forming.
• Skip egg wash if egg sensitivity exists.

How to Store & Reheat:

• Room Temperature: Store in airtight bag up to 4 days.
• Fridge: Store up to 1 week.
• Freezer: Freeze up to 2 months. Toast from frozen for best texture.

Nutrition Facts (Approx. per bagel):

• Calories: 240
• Sodium: 240 mg
• Protein: 8g
• Fat: 1g
• Carbs: 48g
• Fibre: 2g
• Sugar: 2g

FAQs:

Are bagels okay for low acid diets?
Yes, especially homemade ones like this, without vinegar or citrus.

Can I skip the egg wash?
Yes, it’s optional and only used for shine and toppings.

What toppings are safe for low acid?
Try mashed avocado, plain cream cheese, or unsweetened almond butter.

What flour is best for reflux-friendly baking?
Unbleached bread flour is ideal—it’s lower in acidity than bleached types.

Can I use honey instead of barley syrup?
Yes, but barley malt syrup is slightly gentler on digestion.

Try More Recipes:

• Low Acid Focaccia
• Low Acid Sandwich Bread
• Low Acid Tortillas