3 methods compared. Times, temperatures, and when to use each one.
Quick Answer
The fastest way to cook bulgur wheat is to stovetop (coarse) it (about 12 min). For the most versatile option, soak (fine) is the go-to method.
The best way to cook bulgur depends entirely on the grind, which is why so much bulgur advice is wrong for the bag you're actually holding. Fine bulgur (#1 or #2, the tabbouleh grind) doesn't want a pot at all: pour boiling water over it at a 1:1.5 ratio, cover it, and leave it alone for 15 to 20 minutes. Coarse bulgur (#3 or #4) needs real heat, 1:2 water with the lid on for 12 to 15 minutes at a low simmer, then 5 minutes off the burner before you fluff it. The pilaf method is that same simmer with 2 minutes of toasting in butter first, and it's the one to use when bulgur is the side dish instead of an ingredient. Get it backwards and boil fine bulgur like rice and you'll get mush that no amount of draining will save.
