Einkorn bagels are savory, chewy, and so wholesome. Bagels may seem complicated, but I promise you this recipe is so quick and easy it will soon become a family favourite.
What are Einkorn Bagels?
Einkorn wheat is an ancient grain that has been cultivated for thousands of years. It’s known for its rich, nutty flavor and high protein content. Einkorn flour is a whole grain flour that is milled from einkorn wheat berries. It’s a great alternative to traditional wheat flour and can be used in a variety of baked goods, including bagels.
Bagels are a beloved breakfast treat that originated in Poland. Traditional bagels are made with a yeast-based dough that is boiled before baking, giving them their signature chewy texture. Bagels can be topped with a variety of ingredients, such as sesame seeds, poppy seeds, or salt.
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A Simple and quick bagel recipe
Making your own bagels at home may seem intimidating, but it’s actually quite easy. This recipe uses einkorn flour, which gives the bagels a unique flavor and texture. The dough is made with instant yeast, which cuts down on rising time and makes the process quicker and easier. The bagels are boiled in a mixture of water and baking soda and sugar, which gives them their classic shiny crust and chewy interior.
This recipe makes a dozen bagels, which is perfect for a small gathering or a weekend breakfast with the family. You can top the bagels with your favorite ingredients, such as sesame seeds, poppy seeds, or even everything bagel seasoning. Serve the bagels with cream cheese, butter, or your favorite spread for a delicious breakfast treat.
So, let’s get started with the recipe!
Einkorn Yeast Bagels Recipe
Materials
- stand mixer, recommended
- scale, recommended
- large pot for boiling
- slotted spoon
- baking sheet with parchment paper
- or a baking stone
Ingredients
- 660 g All Purpose Einkorn Flour
- 1.5 cups warm water. divided
- 1.5 tsp salt
- 1/2 tsp ginger
- 2 1/4 tsp yeast (9 g)
- 3 tbsp maple syrup
Directions
- Activate the Yeast: In a glass measuring cup, combine 1/2 cup of warm water, yeast, and maple syrup. Let it sit for a few minutes until the yeast is dissolved and activated.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, and ginger until well combined.
- Add Wet Ingredients: Pour the yeast mixture into the dry ingredients and slowly add the remaining warm water while mixing in the mixer.
- Knead the Dough: Using a dough hook attachment on a stand mixer, knead the dough on low speed for 10 minutes until it becomes smooth and slightly shiny. Alternatively, you can knead the dough by hand for 15 minutes on an oiled surface.
- Proof the Dough: Lightly oil your hands and remove the dough from the mixing bowl. Form it into a ball and place it back in the bowl. Cover the bowl with a lid or a damp cloth and let the dough rise for 25-30 minutes.
- Preheat the Oven and Prepare for Boiling: Fill a large pot with water and add 1 tablespoon of brown sugar or coconut sugar and 1 tablespoon of baking soda. Bring the water to a boil. Preheat the oven to 400°F and line a baking sheet with parchment paper or prepare a baking stone.
- Shape the Bagels: Divide the dough into 12 equal portions and shape each piece into a ball. To form the bagel shape, gently press your finger through the center of each ball and stretch the dough slightly to create a hole in the middle. Cover the shaped bagels with a tea towel while waiting for the water to boil.
- Boil the Bagels: Carefully place the bagels in the boiling water, a few at a time, and boil for 1-2 minutes on each side. Remove the bagels from the water using a slotted spoon and place them on the prepared baking sheet.
- Add Bagel Seasoning: While the bagels are still moist, sprinkle them with your desired bagel seasoning.
- Bake the Bagels: Bake the bagels for 20 minutes, or until the internal temperature reaches 200°F. Transfer the baked bagels to a wire rack to cool before serving.
FAQs
Here are some frequently asked questions about my einkorn yeast bagels recipe:
A: You can try using whole wheat flour or spelt flour, but the texture and flavor of the bagels may be different. Einkorn flour is unique in its flavor and gluten structure, so it’s recommended to use it for the best results.
A: Yes, you can use instant yeast instead of active dry yeast, but you’ll need to adjust the rising time. Active dry yeast needs to be dissolved in water before using, and it may take longer for the dough to rise.
A: Yes, you can make the dough ahead of time and refrigerate it overnight. Let the dough come to room temperature before shaping and boiling the bagels.
A: The bagels can be stored in an airtight container at room temperature for about 3 days. You can also freeze the bagels for up to 3 months. Thaw the bagels at room temperature before toasting or serving.
A: Yes, you can add mix-ins to the dough. Add them after the dough has been kneaded and before it rises. Keep in mind that the mix-ins may affect the texture and rising time of the dough.
90-min Einkorn Yeast Bagels
Chewy and delicious, and best of all, ready in just 90 mins. These einkorn yeast bagels are the perfect recipe for quick and healthy lunches.
Ingredients
- 660 g All Purpose Einkorn Flour
- 1.5 cups warm water. divided
- 1.5 tsp salt
- 1/2 tsp ginger
- 2 1/4 tsp yeast (9 g)
- 3 tbsp maple syrup
Instructions
1. Activate the Yeast: In a glass measuring cup, use 1/2 c of the warm water to dissolve the yeast. Add the maple syrup.
2. Dry ingredients: In the bowl of your mixer, add the flour, salt, ginger, and whisk.
3. Wet ingredients: Then add the dissolved yeast and slowly add the rest of the warm water.
4. Kneading: Mix on low with the dough hook attachment for 10 mins or until well incorporated and slightly shiny. If you are kneading the dough, knead well for 15 minutes.
5. Proof: With oiled hands, pull the dough hook out of the dough. Place a lid on top and set aside to proof for 25-30 mins.
6. Set to boil one large pot of water, with 1 tbsp each brown sugar or coconut sugar and baking soda. Prepare a baking sheet with parchment paper, or use a baking stone. Preheat oven to 400 F.
7. Shape the bagels: Place dough on a well-oiled surface and divide into 12 balls. Shape each bagel into a round by gently pulling the surface and folding it into itself. Then add a hole in the middle with a finger and gently stretch the bagel shape a bit. Cover with a tea towel until the pot is ready.
8. Boil for 1-2 minutes per side then lift onto prepared baking sheet with a slotted spoon.
9. While still moist, sprinkle with desired bagel seasoning.
10. Bake 20 mins or until internal temperature reaches 200 F. Move to rack to cool.
Notes
For boiling:
1 tbsp baking soda
1 tbsp brown sugar or coconut sugar
Nutrition Information:
Yield:
12Amount Per Serving:Calories: 216Total Fat: 1gProtein: 6g
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Can’t wait to try this recipe, they look delicious and are good for your gut! Thanks
90 minute homemade delicious bagels sounds like a dream come true! Yum!!