spelt sourdough bagels - karlijnskitchen.com

Spelt Sourdough Bagels

I always found baking sourdough bread quite challenging. Especially creating the starter and keeping it alive can be quite difficult. But when you get that done, the result is really worth it. Sourdough bread tastes so much better than gluten-free bread. It is a lot less dry and has a very rich flavour. Two slices of sourdough spelt bread are low FODMAP, so that is great. I experimented with spelt sourdough bagels this time and they came out exactly as I hoped they would. Not too heavy, fluffy and with that delicious sourdough flavour.

Keep in mind that, when you want to make this recipe, it takes about a week to create a sourdough starter from scratch. I have shared a recipe for a sourdough starter and bread before, which you can find here. Also preparing the bagels and baking them will take about 6 hours in total. Therefore, it is best to start preparing in the morning. Like this, your bagels will be finished at the end of the afternoon. Sourdough baking simply costs a lot of time.

What do you need (for 6 bagels)

This recipe is based on this recipe by An Oregon Cottage

  • 260 g sourdough spelt starter (note: it takes about a week to make a sourdough spelt starter. You can find a recipe for a sourdough spelt starter here)
  • 350 g spelt flour
  • 150 ml lukewarm water
  • 1 tsp olive oil
  • 1 tsp salt
  • 1 tbsp baking soda
  • 1 egg + water or plant-based / lactose-free milk for brushing the bagels (if you use dairy-free milk this recipe is vegan)
  • Optional for the topping: salted flakes, sesame seeds

spelt sourdough bagels - karlijnskitchen.com

How to make the spelt sourdough bagels

  1. Mix the starter with the water, olive oil, spelt flour and salt and leave it to stand for 10 minutes.
  2. Knead the dough with a mixer with dough hooks for about 4 minutes. You’ll have a very stiff dough.
  3. Grease a bowl with a bit of oil and put the dough into the bowl. Cover with cling film and leave to rise for 4 hours in a warm place. Knead the dough two times during the rising.
  4. Put the dough onto a floured surface and knead through a few times. Divide it into 6 equal pieces.
  5. Form the dough into bagel shapes. I did this by rolling each piece of dough into a ball. I flattened the ball and made a hole in the middle with my thumb. Then make the hole a bit bigger with your fingers.
  6. Put the bagels onto a baking sheet covered with baking parchment. Cover the bagels with a damp cloth and leave to rise for another hour.
  7. Fill a large pan with water and add a tablespoon of baking soda. Bring the water to boil. Pre-heat the oven to 230 degrees Celsius (450 Fahrenheit).
  8. Put the bagels into the water when the water is boiling. Depending on how large your pan is, you can do several bagels at the same time. I did two bagels at a time. Leave the bagel to boil for one minute and flip it over after 30 seconds. Scoop the bagels out of the pan with a spatula and put them back onto the baking sheet. Repeat for all 6 bagels.
  9. Brush the bagels with an egg-water mixture (one egg beaten with a bit of water) or some milk and top with toppings of your choice. I made three bagels with sesame seeds and three with salt flakes (this makes the bagels quite salty, but I personally love that). You can also make cheese bagels by putting some grated cheese on top.
  10. Bake the bagels for about 15 minutes and leave them to cool.

Enjoy!

Will you let me know if you make my spelt sourdough bagels? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen

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spelt sourdough bagels - karlijnskitchen.com

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zuurdesem spelt bagels - karlijnskitchen.com

Spelt Sourdough Bagels


  • Author: Karlijn
  • Total Time: 5 hours 45 mins
  • Servings: 6 1x

Description

Delicious homemade spelt sourdough bagels. It takes some time, but they are so so good! Low FODMAP, dairy-free and vegan.


Ingredients

Scale
  • 260 g sourdough spelt starter (note: it takes about a week to make a sourdough spelt starter. You can find a recipe for a sourdough spelt starter here)
  • 350 g spelt flour
  • 150 ml lukewarm water
  • 1 tsp olive oil
  • 1 tsp salt
  • 1 tbsp baking soda
  • 1 egg + water or plant-based / lactose-free milk for brushing the bagels
  • Optional for the topping: salted flakes, sesame seeds

Instructions

  1. Mix the starter with the water, olive oil, spelt flour and salt and leave it to stand for 10 minutes.
  2. Knead the dough with a mixer with dough hooks for about 4 minutes. You’ll have a very stiff dough.
  3. Grease a bowl with a bit of oil and put the dough into the bowl. Cover with cling film and leave to rise for 4 hours in a warm place. Knead the dough two times during the rising.
  4. Put the dough onto a floured surface and knead through a few times. Divide it into 6 equal pieces.
  5. Form the dough into bagel shapes. I did this by rolling each piece of dough into a ball. I flattened the ball and made a hole in the middle with my thumb. Then make the hole a bit bigger with your fingers.
  6. Put the bagels onto a baking sheet covered with baking parchment. Cover the bagels with a damp cloth and leave to rise for another hour.
  7. Fill a large pan with water and add a tablespoon of baking soda. Bring the water to boil. Pre-heat the oven to 230 degrees Celsius (450 Fahrenheit).
  8. Put the bagels into the water when the water is boiling. Depending on how large your pan is, you can do several bagels at the same time. I did two bagels at a time. Leave the bagel to boil for one minute and flip it over after 30 seconds. Scoop the bagels out of the pan with a spatula and put them back onto the baking sheet. Repeat for all 6 bagels.
  9. Brush the bagels with an egg-water mixture (one egg beaten with a bit of water) or some milk and top with toppings of your choice. I made three bagels with sesame seeds and three with salt flakes (this makes the bagels quite salty, but I personally love that). You can also make cheese bagels by putting some grated cheese on top.
  10. Bake the bagels for about 15 minutes and leave them to cool.
  • Prep Time: 5 hours 30 mins
  • Cook Time: 15 mins

 

 

 

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9 Comments

  • Megan says:

    Hi, I’ve tried your recipe but the dough was very runny/sticky (added more flour which helped slightly), and the bagels didn’t rise. Any tips on where I might be going wrong? The starter itself turned out quite runny. Thanks!

    • Karlijn says:

      If the starter was very runny, that might have been the problem. The starter probably wasn’t airy and thick enough and that might have caused the dough to be too runny.

      • Johnny says:

        Hi, I had the same issue as Megan above. The dough was the consistency of putty after moving the starter and the flour, and it didn’t seem to rise. I would up something more like dumplings because it was so sticky it didn’t stay in bagel shape.

        Any suggestions on saving and improving the starter? It seems that it is not the right consistency.

        Thanks for the recipe though. I think the taste will be good, I just need to fix the texture.

        • Karlijn says:

          Hi Johnny, it is hard to say where it went wrong. The starter might not have been the right consistency, but that can have many reasons unfortunately. The starter should be active and bubbly when you are going to make the dough. If it is too runny, that might also cause the dough to be too runny. How was the consistency of your starter? Was it bubbly and active?

  • Sheilat says:

    Hello. Does this recipe call for white spelt or whole spelt flour? Looking for one that uses whole

  • Angela says:

    Hi… I am wondering if the recipe calls for 150ml water or 150g water. I used the ml measure and the dough is very dense, not sticky at all.

  • Nathalie says:

    I made it with spelt and unbleached and it came out fantastic

  • Laurie says:

    Just clarifying that this recipe begins with fed ripe starter at 1:1:1 or a ripe Levine at 1:2:2?

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