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.
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.
Finally, bake for 30 to 35 minutes, or until tops brown slightly. Don't let over-brown — einkorn can dry out!
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.