Prep warning
Bulgur is made from wheat, one of the major food allergens. Offer it on its own the first few times, then wait a few days before introducing another new food. Add no salt or sugar for babies.
Choking notes
Cooked bulgur is low-risk once soft, but dry or loose grains can be awkward for a new eater. Serve it moist and clumped together rather than dry and scattered.
How to serve by age
6-9 months
Bulgur is cracked, parboiled wheat. Cook it in plenty of water until the grains are very soft and fluffy, then mash or blend into a smooth, moist porridge. Mix it with vegetable or fruit purée, or a little breast milk or formula, to soften the texture. Add no salt or sugar.
Smooth or soft mashed porridge. No dry, loose grains.
9-12 months
Offer soft-cooked bulgur as a thicker mash or stirred into mashed vegetables, lentils, or yogurt. The small, moist grains hold together well as your baby practices self-feeding. Keep it tender and moist; no salt or sugar.
Thick, moist mash or small soft clumps. Keep the grains soft.
12-18 months
Serve soft-cooked bulgur in family dishes, such as soft grain salads, pilafs, or stirred into stews. Keep the grains tender and the dish moist, and limit added salt and sugar.
Small, soft, moist portions mixed into other foods.
Key nutrients
Allergen information
Wheat is a common allergen. Read Wheat guidance
Common questions
When can my baby eat Bulgur?
Most babies can try Bulgur from around 6 months, once they show signs of readiness. Check the prep and cut-size notes above before you start.
General informational content, not medical advice. Always consult your pediatrician about introducing new foods, especially if your baby has any medical conditions or family history of allergies.
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