How to Make Sourdough Bagels with Einkorn

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients, while all-purpose flour is more economical.

honey

🥗Healthier: maple syrup

💰Cheaper: granulated sugar

Maple syrup offers a unique flavor, while sugar is a budget-friendly sweetener.

sourdough starter

🥗Healthier: commercial yeast

💰Cheaper: none

Commercial yeast provides a quicker rise but lacks the unique flavor of sourdough.

Combine 1.5 cups refreshed whole grain einkorn starter, 0.75 cups filtered water, 1 scant tablespoon maple syrup, 1 scant tablespoon sea salt, and 1 tablespoon onion powder in a bowl.

Add 4 to 4.25 cups whole grain einkorn flour to the mixture and mix until the dough is a bit sticky, adjusting with more water or flour as needed.

Cover the dough and let it ferment at room temperature for 5 hours.

After 5 hours, separate the dough into 8 equal pieces and form each piece into a tight ball.

Grease two glass pie pans with clarified butter.

Form each ball into a rope about half a foot long and shape it into a circle, sealing the ends together.

Brush the formed bagels with clarified butter to prevent drying and cover with a plate to rise for 1 hour.

While the bagels are rising, fill a pot with half a gallon of water and preheat the oven to 500 degrees Fahrenheit with a pizza stone or cast iron pizza pan inside.

Once the water is boiling, reduce the heat slightly and add 1 teaspoon of baking soda.

Boil the bagels in batches (about 4 at a time) for 30 seconds on each side, then remove and let them drain for a couple of minutes.

Prepare a plate with your seasoning and press the bagels into the seasoning once they have cooled slightly.

Place a piece of parchment paper on the preheated pizza stone and arrange the bagels on it.

Bake the bagels for 12 to 15 minutes until golden brown.

Remove the bagels from the oven and let them rest for 10 to 15 minutes before enjoying.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens