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Einkorn Sourdough Bagels

Be still my heart! The deliciousness of a fresh bagel smothered in cream cheese can be yours... made healthier, at home, using sourdough and einkorn. 

Course Breads
Servings 10 bagels
Author Valeria Weaver

Ingredients

For the sponge:

For the dough:

  • 3/4 cup pure water
  • 3 tablespoons brown sugar organic
  • 2 to 3 tablespoons brown sugar additional, for boiling
  • 4 cups all purpose einkorn flour sifted, OR 2 1/2 cups sifted all-purpose einkorn flour + 1 1/2 cups sifted whole grain einkorn flour
  • 1 tablespoon sea salt

For the topping:

Instructions

To make sponge:

  1. Whisk warm water with sourdough starter until frothy.
  2. Then add whole grain einkorn flour.
  3. Next, cover and leave at room temperature for 2 to 5 hours. Watch the dough, not the time. Einkorn sours quickly. The sponge dough needs to soften and become airy and bubbly. There won't be much rise.

To make dough:

  1. Add water to sponge.
  2. Then whisk well.
  3. Add brown sugar, sifted einkorn flour, and sea salt.
  4. Using a spoon and then your hand, knead dough until it softens. It will be sticky.
  5. Next add olive oil.
  6. Knead some more, until the dough feels nice, soft, and not as sticky. Don't over knead -- einkorn dough gets stickier with longer kneading!
  7. Cover the dough.
  8. Then leave at room temperature for 5 to 7 hours, or until the dough feels soft and airy.
  9. Sprinkle dough with flour, and form into a ball.
  10. Divide into 8 to 10 pieces.
  11. Next, form each piece into a ball.
  12. Using a finger, poke a hole in each ball, and stretch a little.
  13. Allow to rest on a very well floured surface for an hour or so.
  14. Preheat oven to 350 degrees Fahrenheit.
  15. Then prepare a cookie sheet lined with parchment paper.
  16. Bring a medium pot of water to boil.
  17. Add 2 to 3 tablespoons of evaporated cane juice.
  18. Next, place bagels into boiling water (I do 3 or 4 at a time).
  19. They might sink at first but will quickly come to float. Boil 1 minute on each side, then transfer to parchment-lined cookie sheet.
  20. Then sprinkle with your favorite toppings.
  21. Finally, bake for 30 to 35 minutes, or until tops brown slightly. Don't let over-brown — einkorn can dry out!

Recipe Notes

Keep in mind that einkorn has a lot less gluten than any other type of wheat. Because of that, einkorn dough doesn't rise as much, and any baked goods come out more dense.You can use spelt flour in this recipe too. Bagels will come out a lot fluffier, larger, and softer.