Natural Yeast Bagels
Making Natural Yeast Bagels: A Healthier, Homemade Alternative
If you’ve read my other blog posts on bread-making, you know I have a deep love for bread! Bagels, of course, are no exception. In our journey through infertility and managing an autoimmune disease, I’ve become more conscious about what goes into my food. So when I started craving bagels, I wanted something free from preservatives and the other questionable ingredients you often find in store-bought versions. After experimenting with several recipes, I had an idea: why not use my natural yeast bread recipe to make bagels? I tried it—and let me tell you, they turned out delicious!
Now, these bagels aren’t the same as the ones you’d find in a bakery or supermarket. They are hearty, filling, and full of wholesome ingredients. But before I jump into the recipe, let me tell you a little more about natural yeast and why it’s such a game changer in my baking.
What is Natural Yeast?
Natural yeast is a wild yeast cultivated from wheat berries through fermentation, similar to how a sourdough starter works. However, what sets natural yeast apart is the much milder flavor it produces compared to traditional sourdough. If you let your starter ferment for a longer time, you can develop a tangy flavor—but I personally prefer feeding my starter on the same day I plan to bake. This keeps the flavor subtle and not too sour, which is perfect for bagels. Here is a post to make your own starter.
Now, let’s dive into how you can make these natural yeast bagels at home.
How to Make Your Natural Yeast Bagels
1. preparing your starter
Start by taking 1 cup of your natural yeast starter and placing it in a mixing bowl. Add 2 cups of whole wheat flour and 2 cups of distilled water. Give it about an hour to activate. I find that using fresh starter, fed the same day, results in a more subtle flavor. If you prefer a tangier flavor, let the starter sit for longer or feed it the night before.
2. Mixing the dough
Once your starter is ready, add 2 cups of water, olive oil, honey, and salt. Stir everything together until well-combined. Then, gradually add flour, one cup at a time. I use a combination of half whole wheat and half all-purpose flour, but you can go with all whole wheat or all-purpose depending on your preference. Keep adding flour until the dough is firm and no longer sticky.
3. Kneading and first rise
Once your dough comes together, start kneading it on a lightly floured surface. Knead for about 8-10 minutes until the dough is smooth and elastic. Then, transfer it to a bowl that’s either floured or sprayed with cooking spray to prevent sticking. Cover the bowl with a damp kitchen towel, and let the dough rise for 9-12 hours (overnight works great). You’ll know it’s ready when it has tripled in size.
4. shaping the bagels
Once your dough has risen, gently punch it down and turn it out onto a floured countertop. Divide the dough into small portions and shape each into a ball. To form the bagels, simply press your thumb through the center of each ball to create the classic bagel hole. Make sure your cookie sheet is extra floured. This will make it easier for the bagels to come off.
Tip: When shaping your bagels, make sure to keep them tight and a small size about 3-4 inches wide. This helps them maintain their shape as they rise, ensuring they don’t turn out flat.
5. second rise
Place your shaped bagels on a floured or greased cookie sheet. Cover them with the damp kitchen towel again, and let them rise for about an hour. Make sure they have grown, but you don’t want them to grow to much or they will fall flat when you place them in the water. Keep the towel damp throughout the process—if it dries out, it could stick to the dough, causing it to deflate when removed.
6. boiling
Once your bagels have finished their second rise, it’s time to boil them for that classic chewy texture! Bring a large pot of water to a gentle boil. For an extra boost, you can add a tablespoon of baking soda or honey to the water—this helps give the bagels a golden, glossy finish.
Carefully lift each bagel from the pan using your hands or a bench scraper, being gentle with the dough to avoid deflating it. Slowly drop the bagel into the boiling water, one at a time. Let each side simmer for 30 seconds, turning them gently with a slotted spoon or ladle to avoid any damage to their shape. The boiling process gives the bagels their signature chewiness and a crisp crust once baked.
Once they’re done boiling, carefully use a slotted spoon or a ladle with holes to transfer the bagels back to the baking sheet. At this point, you can add any toppings or seasonings (such as sesame seeds, poppy seeds, or everything bagel seasoning) to the top of each bagel before baking.
7. Baking:
Once the bagels have risen, preheat your oven to 400°F (204°C). Pop them in the oven and bake for 20-25 minutes or until they’re golden brown. If you like your bagels with a little extra crisp, you can leave them in for an additional 5 minutes, but keep an eye on them to avoid burning.
8. Enjoy!
Once they’re out of the oven, let them cool for a few minutes, and then enjoy your homemade, preservative-free bagels! These bagels are incredibly filling and satisfying, making for a perfect breakfast or snack.
Final Thoughts
Making bagels with natural yeast is such a rewarding process. Not only do you get to enjoy a healthier, homemade version of this classic breakfast food, but you also get the satisfaction of knowing exactly what’s going into your food. These bagels are hearty and filling, and the natural yeast gives them a mild, pleasant flavor that’s much more nuanced than anything you’d get from store-bought bagels.
Have fun baking, and I hope you enjoy these bagels as much as I do! If you have any questions or tips of your own, feel free to leave a comment below. I’d love to hear how your bagels turn out!
Happy baking!
Natural Yeast Bagel
These natural yeast bagels are made from scratch using a homemade starter, resulting in soft, chewy, and flavorful bagels. Free from preservatives, this easy recipe uses natural fermentation for a milder taste compared to traditional sourdough. Perfect for breakfast or a snack, these bagels are customizable with your favorite toppings and are sure to impress your family and friends!
Ingredients
- 3 cups of natural yeast starter
- 2 cups of water
- 1/3 cup of Olive Oil
- 1/3 cup of Honey
- 1 tablespoon of Salt
- 6-7 cups of wheat or all-purpose flour
Instructions
1. To prepare your 3 cups of natural yeast, start by taking 1 cup of your starter and placing it in a bowl. Add 2 cups of whole wheat flour and 2 cups of distilled water. Allow this mixture to sit for at least an hour to give the starter time to activate. I prefer this method for my starter as it results in less tangy bread than a starter that was fed the day before.
2. Once you've prepared the starter, add 2 cups of water, olive oil, honey, salt, and 1 cup of flour. Mix these ingredients until well combined.
3. Next, gradually add flour, one cup at a time. You can use a combination of half whole wheat and half all-purpose flour or all whole wheat or all all-purpose flour. Continue adding flour until the dough forms and no longer sticks to the sides of the bowl. Be sure to knead the dough during this process.
4. Once the dough is no longer sticking to the counter, please place it in a bowl that has been floured or sprayed with cooking spray to prevent sticking. Allow the dough to rise overnight or throughout the day, as it will need at least 9 to 12 hours to grow. I prefer to let mine rise overnight. Cover the bowl with a damp kitchen towel to keep the dough moist while it rises.
4. Shaping the Bagels:
Once your dough has risen, gently punch it down and turn it out onto a floured countertop. Divide the dough into small portions and shape each into a ball. To form the bagels, simply press your thumb through the center of each ball to create the classic bagel hole.
Tip: When shaping your bagels, make sure to keep them tight and round. This helps them maintain their shape as they rise, ensuring they don’t turn out flat.
5. Second Rise:
Place your shaped bagels on a floured or greased cookie sheet. Cover them with the damp kitchen towel again, and let them rise for about an hour. Do not let them get to big or they will flatten when you place then into the water. Keep the towel damp throughout the process—if it dries out, it could stick to the dough, causing it to deflate when removed.
6. Boiling:
Once your bagels have finished their second rise, it’s time to boil them for that classic chewy texture! Bring a large pot of water to a gentle boil. For an extra boost, you can add a tablespoon of baking soda or honey to the water—this helps give the bagels a golden, glossy finish.
Carefully lift each bagel from the pan using your hands or a bench scraper, being gentle with the dough to avoid deflating it. Slowly drop the bagel into the boiling water, one at a time. Let each side simmer for 30 seconds, turning them gently with a slotted spoon or ladle to avoid any damage to their shape. The boiling process gives the bagels their signature chewiness and a crisp crust once baked.
Once they’re done boiling, carefully use a slotted spoon or a ladle with holes to transfer the bagels back to the baking sheet. At this point, you can add any toppings or seasonings (such as sesame seeds, poppy seeds, or everything bagel seasoning) to the top of each bagel before baking.
7. Baking:
Once the bagels have risen, preheat your oven to 400 F. Pop them in the oven and bake for 20-25 minutes or until they’re golden brown. If you like your bagels with a little extra crisp, you can leave them in for an additional 5 minutes, but keep an eye on them to avoid burning.
8. Enjoy!
Once they’re out of the oven, let them cool for a few minutes, and then enjoy your homemade, preservative-free bagels! These bagels are incredibly filling and satisfying, making for a perfect breakfast or snack.
Wow these look amazing! Now I’m craving a bagel, haha.