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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