When it comes to comfort food, a bagel smothered in cream cheese comes pretty close to the top of the list. Their chewy texture and rich flavor are so satisfying. These Spelt and Einkorn Bagels will deliver everything we could want in a bagel along with the benefits of these healthy ancient grains.
This bagel recipe uses a mix of All-purpose Einkorn flour and whole grain Spelt flour. The mixture of these ancient grains creates amazing flavor and texture. We can’t wait for you to give them a try!
Bagels might seem like an intimidating dish to take on, but it’s much simpler than it seems and the flavor of these homemade bagels will make it well worth the extra effort!
How to make Spelt and Einkorn Bagles
The idea of making bagels sounds intimidating to a lot of people, but we hope this recipe helps you see how easy it back be! It takes a little bit of time, but these amazing bagels are worth the trouble. The whole process takes about 2 ½ hours, so make sure you budget enough time for that. The key to achieving the ideal texture is to avoid overworking the dough.
The first step is to mix up the dough. Pour the water into the bowl of a stand mixer and then add the yeast, flour, and salt. Mix this on the lowest setting of your stand mixer for about 3 minutes until all of the ingredients have come together. Now you’ll increase the speed of your mixer and mix for another three minutes. If you find that the dough is drying out, you can add a splash of water, to the dough as it mixes. If you overkneed your dough or add too much water, you will get a very sticky dough, which will be very difficult to work with.
Once you have kneaded your dough, cover your mixing bowl and let the dough rise for about an hour or until the dough has doubled in size. When the dough is ready, separate it into individual dough balls, about 113 grams in weight. Allow the dough balls to rest for five minutes before shaping.
After five minutes, shape your bagels by pushing a finger or thumb through the center of the dough ball this will form a small hole in the center of a thick ring of dough. Stretch the ring out until the hole is a little bigger than you want it on the finished product as it will close off a little throughout the rest of the process. Place the shaped bagels on a baking sheet lined with parchment paper that you have sprayed with non-stick spray. Cover the bagels and let them ride for 30 minutes. If you want to make these ahead of time, at this stage you can put the formed bagels in the fridge and allow them to rest overnight. Do not leave them in the fridge for more than twelve hours.
After your bagels have risen, preheat your oven to 450 degrees, combine all of the ingredients for the poaching liquid in a large pot, and bring them to a boil. Place a few bagels in the pot and boil them for about one minute. Gently flip the bagels halfway through to make sure they get evenly poached. After one minute, remove the bagels from the pot and place them back on the baking sheet.
While the bagels are still moist, top them with whatever seasonings or toppings you wish before placing the pan in the preheated oven and baking for 15 minutes.
Why Make Bagels with Einkorn and Spelt?
To produce bagels with the best flavor and texture possible, we combined our All-purpose Einkorn flour and fresh-milled Spelt Flour. Both flours bring unique nutritional and practical benefits.
All-purpose flour is often used to give baked goods a light, airy, and elastic structure. It is a huge help in creating good texture, but because All-purpose flour has lost its bran and germ, it has less to offer in the flavor and nutrition department.
Flour that is milled from Organic Spelt berries comes with a host of vitamins and nutrients that assist in many bodily functions but in addition to the health benefits, fresh-milled flour brings a more hearty texture and rich flavor that you simply can’t get with All-purpose flour.
You can purchase Organic All-purpose Einkorn flour and Organic Spelt Berries on our online shop
More Spelt and Einkorn Dishes
- Flaky Einkorn Biscuits
- Whole Grain Spelt Breadsticks
- White Einkorn Snadwich Bread
- Whole Grains Sandwich Bread
- WP Recipe Maker #24884remove
Spelt and Einkorn Bagel Keyword: Bagel, Einkorn Bagel, Spelt and Einkonr Bagel, Spelt Bagel Prep Time: 135m Cook Time: 15m Total Time: 150m – 3-6 cups AP Einkorn or if using spelt also, use 3 cups – 3 cups Spelt if doing a combo Spelt/Einkorn – 1 ½ cups Water – 1 tsp Yeast – 1 Tbsp Salt Poaching Liquid – ¼ cup Honey – 2 quarts Water – 1 ½ Tbsp Baking Soda – Everything but the bagel seasoning Optional 1) To the bowl of a stand mixer fitted with a dough hook attachment, add the water first, followed by the remaining bagel dough ingredients. Mix on low until the dough begins to come together, about 3 minutes. 2) Increase the speed to medium for about 3 more minutes. Add a splash of water if the dough becomes too dry. Careful not to overmix. It should not be a sticky blob. Overmixing will cause it to lose structure and become sticky. The thermal temperature of the dough should be about 78F. 3) Cover and ferment 1 hour, or until double in bulk 4) Scale into approximately 113-gram chunks. Roll into balls. Cover the dough whenever not in use so as not to dry out. Allow the balls to rest for 5 minutes. 5) Stick a finger or thumb through the middle of the ball and create a center hole and bagel shape. Make the center hole only slightly larger than you need. It will shrink slightly when boiled and baked. 6) Place shaped bagels onto a baking sheet that has been lined with parchment paper and sprayed with non-stick spray. 7) Cover bagels, proof for 30 minutes. Alternatively, you can refrigerate for 6 hours or overnight (do not exceed more than 12 hours refrigerated). 8) Preheat oven to 450F. 9) Combine poaching liquid ingredients in a pot and bring to a medium boil. 10) Boil bagels for about 60 seconds, gently flipping halfway at 30 seconds. 11) Remove and drain, placing back on the sprayed sheet pan. 12) Top the bagels while still damp with any topping of your choice. Bake at 450 degrees, for about 15 minutes.
