Einkorn Sourdough Bagels
Next up in our Mastering Sourdough video series is Einkorn Sourdough Bagels, and bagels have never been so delicious! Follow along as Carla demonstrates how to shape, boil, and bake bagels from scratch. We know you’ll agree that classic bagels made with einkorn are even better than those made with modern wheat.
The Mastering Einkorn Sourdough Baking series includes a lesson about how to create your own Einkorn Sourdough Starter. From there, we jump right into bread baking with Levain, so you can create perfect French Boules and Sandwich Loaves. We are excited to accompany you on your journey to becoming an expert einkorn sourdough baker.
Einkorn Sourdough Bagels
Makes 10 bagels
- 1 batch Einkorn Sourdough Levain (click here for recipe)
- ¾ cup (177 g) warm water, at 100°F
- 2 teaspoons pure maple syrup
- 4½ cups (540 g) All-Purpose Einkorn Flour
- 2 teaspoons fine sea salt
- jovial Reserve Blend Extra Virgin Olive Oil, for brushing the baking sheet
- 1 teaspoon baking soda
- Sesame seeds, poppy seeds, caraway seeds, crushed red pepper flakes, dry herbs, garlic, and/or onion for topping (optional)
- In a medium bowl, mix together the levain, water, and maple syrup until creamy. In a large bowl, combine the flour and salt. Add the liquid mixture to the flour and mix with a stiff spatula or an Einkorn Kneading Tool as much as you can. Squeeze the dough in your hands until the dough holds together. Turn out on a clean work surface and knead by hand briefly until the dough just gets sticky. Return to the bowl and cover tightly with plastic wrap. Let proof for 2 to 3 hours.
- Transfer the dough to a clean work surface. Divide the dough into 10 equal pieces and create tight rounds by rolling each piece with pressure in a circular motion to form a ball. To form the bagels, roll each ball into a tight 6‐inch rope. Loop the dough to form a circle. Press one end over the other to seal. Brush a baking sheet with olive oil. Place the shaped bagels on the sheet, then cover with plastic wrap lightly brushed with oil and let rest for 45 minutes. Line a baking sheet with parchment paper and place in the oven. Preheat the oven to 500°F.
- Bring 2 quarts of water to a rolling boil. Lower the heat so the water is barely boiling, then add the baking soda. It will foam up and subside, then increase the heat to maintain a boil. Test a bagel by dropping it in the boiling water; it should float up to the surface pretty quickly. If not, place back on the tray and proof the bagels for 30 minutes.
- Cook 3 bagels at a time for 45 seconds until the bagels expand and turn dark yellow, flipping after 20 seconds. Lift up the bagels with a slotted spoon and transfer to a cooling rack. If you wish to add seeds or spices to the bagels, let the bagels rest for 2 minutes, then pick up each bagel with your hands and press the topside into the toppings.
- Remove the hot baking sheet from the oven and line it with a new piece of parchment paper. Position the bagels 1 inch apart on the sheet.
- Bake the bagels for 13 minutes until golden brown. Transfer the bagels to a wire rack to cool for 15 minutes before serving. Store in a sealed plastic bag for up to 3 days, or freeze for up to 1 month.