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Home made Einkorn bagels | AnnaMaria's

Deli-Style Homemade Einkorn Bagels

Dominique Debroux, Founder of AMF, Nutrition Addict
With this homemade bagel recipe, you’ll become the star of Saturday mornings! Pair these yummy, hot-off-the oven bagels with cream cheese and one of AnnaMaria’s jams. Try Apricot Almond jam for a sweet breakfast, or Bell Pepper jam for something sweet and savory.
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Prep Time 6 hrs
Cook Time 45 mins
Proofing Time 3 hrs
Total Time 9 hrs 45 mins
Course Breakfast
Servings 8 bagels
Calories 155 kcal

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.
    Mixing sourdough levain for bagels | AnnaMaria's
  • Mix 1.5 tsp of salt into 650 grams of flour.
    Adding einkorn flour to levain for bagels | AnnaMaria's
  • 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.
    Knead dough for bagels | AnnaMaria's
  • Shape dough into a ball, and put in a glass bowl.
    Dough for bagels after kneading | AnnaMaria's
  • Rub dough with olive oil.
  • Proof dough for 2 to 3 hours.
    Proof dough for bagels | AnnaMaria's
  • Cut dough into 8 squares.
    Dough cut into 8 bagel squares | AnnaMaria's
  • Shape dough squares into 8 balls.
    Dough divided into eight balls for bagel making | AnnaMaria's
  • Use back of wooden spoon to make a hole in each bagel portion.
    Start making holes in your bagels | AnnaMaria's
  • Use your thumb to stretch a hole into each ball to create a bagel shape.
    Stretch each bagel into shape | AnnaMaria's
  • Put on an oiled sheet and brush each bagel with olive oil.
    Brush each bagel with olive oil | AnnaMaria's
  • 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).
    Proofing bagels | AnnaMaria's

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.
    Boil bagels in sweetened water | AnnaMaria's
  • Drizzle with sesame seeds or another topping if you want.
    Drench bagels in sesame seeds | AnnaMaria's
  • Bake on a pan covered with oiled parchment paper for 25 to 30 minutes until golden brown.
    Baking bagels in oven | AnnaMaria's
  • Enjoy your beautiful bagels.
    Finished bagel | AnnaMaria's

Notes

I like to mill einkorn berries and sift the flour so that it is partly whole wheat, mix half all-purpose and half whole wheat to get a delicious flavor with loads of benefits.

Nutrition

Calories: 155kcalCarbohydrates: 31gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1451mgPotassium: 51mgFiber: 3gSugar: 4gVitamin A: 28IUCalcium: 27mgIron: 2mg
Keyword bagels, einkorn, gluten-free
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