Natural Yeast Bagels
Try this Natural Yeast Bagels recipe, or contribute your own.
Try this Natural Yeast Bagels recipe, or contribute your own.
- Carbohydrate 42.4878 g
- Cholesterol 0 mg
- Fat 0.9168 g
- Fiber 10.3800001573563 g
- Protein 5.601 g
- Saturated Fat 0.315 g
- Serving Size 1 1 recipe (704g)
- Sodium 35.3400000120209 mg
- Sugar 32.1077998426437 g
- Trans Fat 0.1176 g
- Calories 178 calories
Step-by-step
- Combine starter, water, salt, and honey in a stand mixer and slowly add flour until dough pulls away from the sides.
- Knead for 10 minutes or until the dough is smooth and elastic.
- Place dough in greased bowl and cover with a damp cloth or greased plastic wrap.
- Let rise in a warm spot for 6-12 hrs or overnight.
- When ready to make bagels, preheat your oven to 400 degrees.
- Fill a large, wide pot or sauce pan (I use my large cast iron skillet) almost full of water.
- Add 3 T organic cane sugar to the water and bring to a boil.
- While your water is coming to a boil, divide the dough into 12 lumps.
- At this point, you can add any mix-ins you desire (cinnamon, raisins, dried onion, dried blueberries, etc).
- Place bagels on a parchment lined pan.
- When the water comes to a full boil, gently drop in 3-4 bagels and boil for 1 minute on EACH side.
- Remove bagels from the water and back onto the parchment with a slotted spoon.
- Repeat until all the bagels have been boiled.
- Brush with egg wash.
- Sprinkle with poppyseeds, cheese, etc, if desired.
- Bake for 25-30 minutes or until the bagels are golden brown on top and hollow when tapped.
My Love Affair with Homemade Bagels: A Journey from Frustration to Flour-Powered Bliss
For years, I've been captivated by the allure of freshly baked bagels. That chewy texture, that perfectly toasted crust, that irresistible aroma… it's a symphony of culinary delight. But store-bought bagels? Let's just say they often fall short of the experience I crave. They lack that authentic, homemade goodness. So, I embarked on a mission: to master the art of bagel making in my own kitchen. It wasn't a smooth journey; there were mishaps, frustrations, and more than a few batches that ended up more like hockey pucks than the fluffy delights I envisioned. But through perseverance and a healthy dose of trial and error (and a few helpful online recipes!), I finally cracked the code. Now, the satisfying aroma of baking bagels fills my home regularly, and the reward is worth every moment of effort.
This particular recipe, using a natural yeast starter, has become my absolute favorite. The process, while slightly more involved than some quicker methods, yields a depth of flavor and texture that's simply unmatched. The subtle tang from the yeast starter adds a complex layer of deliciousness that elevates these bagels above the ordinary. It's a recipe that allows for creativity – add in your favorite spices, dried fruits, or even savory ingredients to customize your creations. I've experimented with everything from cinnamon raisin to everything bagel seasoning, and each iteration has been a delightful surprise. The process itself is a meditative experience. Kneading the dough is oddly therapeutic, and the slow rise time allows for a relaxed approach, perfect for a weekend baking project. And watching those golden-brown beauties emerge from the oven? Pure magic.
Beyond the delicious results, this bagel-making journey has taught me so much more. It's a testament to the satisfaction derived from creating something entirely from scratch, from the humble ingredients to the final, mouthwatering product. It's a connection to a simpler time, a celebration of the age-old art of baking. It’s a reminder that the best things in life often require a little patience and effort. And most importantly, it's a delicious way to share love with family and friends. The joy of presenting a basket of warm, homemade bagels, still slightly steaming, is a gift that keeps on giving, creating memories and moments far more valuable than any store-bought treat could ever provide. So, embrace the challenge, try this recipe, and discover the joy of making your own perfect bagels. You might just surprise yourself with your newfound baking prowess.
Ingredients I Used and Why:
I always use whole wheat flour because I love the added health benefits and nuttier flavor it brings to the bagels. But if you prefer a lighter, fluffier texture, feel free to substitute with all-purpose flour or a blend. The natural yeast starter is key here - it really elevates the flavor! I highly recommend using a quality starter for the best results.
Tips for Success:
The Water Temperature: When mixing the dough, make sure the water is slightly warm, not too hot, as this can kill the yeast. I suggest testing it on your wrist – it should be comfortable to touch.
Kneading Time is Crucial: The dough needs to be kneaded thoroughly to develop the gluten, which gives the bagels their characteristic texture. Don't rush this step. You should notice the dough becoming smooth and elastic.
The Rise: The rising time depends on your environment and the activity of your starter. A warm spot in your kitchen will accelerate the process, while a cooler spot will slow it down. Trust your instincts; the dough is ready when it doubles in size.
Boiling is Important: This step is what creates that signature chewy interior and crisp crust. Be careful not to overcrowd the pot. Don't boil them too long, or you will lose the airy texture inside. The perfect boil time is a minute on each side.
Baking: I like to brush my bagels with an egg wash for a beautiful sheen and richer flavor, and a sprinkle of poppy seeds adds a nice textural element. You can experiment with sesame seeds, dried herbs, or anything you like!
