These Natural Yeast Bagels are a fun change and your children will think you are a rockstar when you pull them out of the oven!
During my freshman year of college, I ate a lot of bagels. I blame the weight I gained that year (Freshman 10) on those little morsels of chewy goodness. I used to get them fresh from a little place right by my apartment, take them home in a big paper bag, then consume at least one a day until they were gone. Whether slathered with cream cheese and raspberry jam or loaded with scrambled eggs and cheese, they were delicious.
I knew I probably should add some variety to my life, but they were so easy and dense and good. Since then, I have hardly eaten any bagels. But my kids LOVE them. We went through a phase where I purchased them a lot, but I had to stop because they lasted five minutes!
It’s easy to hand a hungry kid a bagel and let them fill up on it, but with my knowledge now of commercial baking and grains, I can’t stomach it. I received an e-mail several months ago (thanks Rebecca!) with this natural yeast bagel recipe and I had to try it! They were really good, but I made them a few more times and tried a few methods just to be sure.
I love making bagels now and my kids get so excited whenever I do. We loved customizing them (my daughter discovered she LOVES poppy seeds on hers, which I never would have guessed). Mix it up and try something new!
- 1 c natural yeast starter
- 1½ c water
- 1 T salt
- 3 T honey
- 2½ - 3 c flour (I use whole wheat, but a mixture of whole and unbleached all purpose would work too)
- 1 egg, whisked
- 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).
- You may either take each lump of dough and roll into a snake, then pinch it together to form a circle, or take each piece of dough and form a ball, poking a hole through the center with your thumbs.
- 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.