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
- Mix the starter with the water, olive oil, spelt flour and salt and leave it to stand for 10 minutes.
- Knead the dough with a mixer with dough hooks for about 4 minutes. You’ll have a very stiff dough.
- 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.
- Put the dough onto a floured surface and knead through a few times. Divide it into 6 equal pieces.
- 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.
- 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.
- 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).
- 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.
- 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.
- Bake the bagels for about 15 minutes and leave them to cool.
- Prep Time: 5 hours 30 mins
- Cook Time: 15 mins