Is anything better than a fresh bagel — smothered in tangy cream cheese?
Only perhaps einkorn sourdough bagels!
- ¾ cup water
- 3 tablespoons organic brown sugar (30g) + 2 to 3 tablespoons extra for boiling
- 4 cups sifted all-purpose einkorn flour OR 2½ cups sifted all-purpose einkorn flour + 1½ cups sifted whole grain einkorn flour (550g)
- 1 tablespoon sea salt
- 3 tablespoons olive oil
- Whisk warm water with sourdough starter until frothy.
- Then add whole grain einkorn flour.
- 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.
- Add water to sponge.
- Then whisk well.
- Add brown sugar, sifted einkorn flour, and sea salt.
- Using a spoon and then your hand, knead dough until it softens. It will be sticky.
- Next add olive oil.
- Knead some more, until the dough feels nice, soft, and not as sticky. Don't over knead -- einkorn dough gets stickier with longer kneading!
- Cover the dough.
- Then leave at room temperature for 5 to 7 hours, or until the dough feels soft and airy.
- Sprinkle dough with flour, and form into a ball.
- Divide into 8 to 10 pieces.
- Next, form each piece into a ball.
- Using a finger, poke a hole in each ball, and stretch a little.
- Allow to rest on a very well floured surface for an hour or so.
- Preheat oven to 350 degrees Fahrenheit.
- Then prepare a cookie sheet lined with parchment paper.
- Bring a medium pot of water to boil.
- Add 2 to 3 tablespoons of evaporated cane juice.
- Next, place bagels into boiling water (I do 3 or 4 at a time).
- They might sink at first but will quickly come to float. Boil 1 minute on each side, then transfer to parchment-lined cookie sheet.
- Then sprinkle with your favorite toppings.
- Finally, bake for 30 to 35 minutes, or until tops brown slightly. Don't let over-brown -- einkorn can dry out!
You can use spelt flour in this recipe too. Bagels will come out a lot fluffier, larger, and softer.
Einkorn, the oldest known variety of cultivated wheat, was the staple grain at the dawn of civilization. Our ancestors grew it thousands and thousands of years ago — before easier-to-grow grains with higher gluten content replaced it.
Not only is einkorn significantly lower in gluten than any other wheat, but its gluten proteins are weaker as well. These both work together to mean better digestibility — especially when paired with sourdough!
That said, although symptoms associated with chronic inflammation may improve in many people once they reduce their gluten intake, folks with celiac disease should still avoid einkorn as-is.
Check out Gluten Intolerance & Sourdough: Is Sourdough Gluten-Free? for more information on how sourdough can further reduce gluten toxicity.
Have you ever made homemade bagels? Would you like to learn how to make einkorn sourdough bagels?
This post was featured in our Traditionally Prepared Einkorn Goodies round-up!
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