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Try our simple, deli-style Einkorn homemade bagel recipe.
There’s nothing quite like a fresh, hot bagel from your favorite deli. But what if you could recreate that same delicious experience right at home, with better-for-you ingredients?
Good news – you can! When I first tried making bagels, my family thought I was nuts. They must be complicated, tricky, and challenging to make, right? Wrong. With a simple recipe like the one I’ll share with you here, making homemade bagels is easy (and even enjoyable).
Ready to become the Saturday morning breakfast master? Read on to learn how to make gluten-free bagels from scratch!
Why Everyone Should Make Their Own Bagels “From Scratch”
I know what you’re thinking…why spend all this time making my own bagels when I can just buy them in the supermarket or at my local deli?
They’re fresher – nothing beats hot, homemade bagels
There are tons of reasons, but the most important is freshness and taste. Homemade bagels simply taste better than anything you can buy in the store. They’re hot out of the oven and you can top them with whatever ingredients you like. They freeze well, too, so make plenty!
They’re healthier – you know exactly what you put in your bagels
Additionally, when you make your own bagels, you are in full control of the ingredients. You won’t find any preservatives, fillers, or inflammatory ingredients in this recipe! For those of us with gluten sensitivities, this is a huge advantage. Because I am sensitive to gluten and trying to reduce inflammatory foods in my diet, I chose to make these with my favorite ancient grain: Einkorn.
They’re more fun – involve kids, relative, friends for even more joy
Finally, making your own bagels is a bit of a kitchen triumph! Bagels are one of those foods that seem impossible to make at home, but they’re actually quite simple and fun to make – and give as a gift. Get the kids involved or just put on your favorite podcast and relax while you bake. You’ll not only impress your family, but boost your kitchen confidence at the same time!
Why Use Einkorn Flour?
Einkorn flour is my favorite go-to flour for baking. I originally started using it because it was less inflammatory than traditional flour and didn’t upset my digestion. It allowed me to eat bread again!
But the more I use it, the more I love it. It has a deeper flavor and chewy texture that’s perfect for bagels and sourdoughs.
Read more about why Einkorn is my favorite flour here!
Toppings Galore: How to Flavor Your Bagels
This recipe is extremely versatile and can be used to make delicious sweet, savory, or classic plain bagels. Here are a few ideas to make your favorite bagel flavors:
- Salted (flaked salt)
- Everything (poppy seeds, sesame seeds, onion flakes, garlic flakes, pretzel salt, and pepper – or, use Everything But the Bagel from Trader Joes)
- Sesame seeds
- Poppy seeds
- Cinnamon Sugar
- Lemon zest and sugar
- Jalapeños and Asiago cheese
- Parmesan and red pepper flakes
- Pizza (spoon a small amount of AnnaMaria’s Bagna Rossa on top and add shredded parmesan cheese)
Or, mix in a few extra ingredients to flavor your bagel dough:
- Cinnamon and raisins
- Dried onions and chives
- Dark chocolate chips
- Blueberries
Deli-Style Homemade Einkorn Bagels
Equipment
- Scale
- Mixing bowls
- Mixing spoons
- Cookie sheets (2-3)
- Large pot
- Parchment paper
Ingredients
Levain
- 50 g Einkorn sourdough
- 120 g Einkorn flour
Dough
- 1.5 TBS maple syrup or honey
- 1.5 TBS salt
- 110 g plant-based milk
- 150 g Einkorn flour
- Warm water
- Olive oil
- 1 TBS maple syrup
- 1 TSP baking soda
- Sesame seeds or other toppings
Instructions
Make the levain
- Mix 50 grams of Einkorn Sourdough starter with 130 grams of warm water until it’s creamy.
- Then mix in 120 grams of Einkorn flour.
- Let cure for a minimum of 5 hours, or up to 14 hours.
Make the dough
- Dissolve 1.5 tbs of maple syrup (or honey) in 100 grams of warm water and 110 grams of hemp, macadamia, or coconut milk.
- Mix in the levain.
- Mix 1.5 tsp of salt into 650 grams of flour.
- Work it into the levain and liquid.
- Knead together for a short time (no more than 1 minute) until the dough is smooth and just sticky.
- Shape dough into a ball, and put in a glass bowl.
- Rub dough with olive oil.
- Proof dough for 2 to 3 hours.
- Cut dough into 8 squares.
- Shape dough squares into 8 balls.
- Use back of wooden spoon to make a hole in each bagel portion.
- Use your thumb to stretch a hole into each ball to create a bagel shape.
- Put on an oiled sheet and brush each bagel with olive oil.
- Either let proof for one hour or put in the refrigerator so that you can cook fresh bagels for breakfast. (To do so, take them out of the fridge 1 hour before boiling in the morning).
Cook bagels
- Preheat oven to 450 degrees F.
- Boil 2 quarts water, add 1 tbs Maple Syrup (or honey), and 1 tsp Baking Soda.
- Boil each bagel for 45 seconds on each side.
- Drizzle with sesame seeds or another topping if you want.
- Bake on a pan covered with oiled parchment paper for 25 to 30 minutes until golden brown.
- Enjoy your beautiful bagels.
Notes
Nutrition
