Easy Einkorn Bagels
Breakfast foods are my favorite foods to eat. From pancakes and scones to biscuits and gravy, I enjoy them all and will eat them any time of the day! Bagels are no exception. There is nothing quite like a toasted bagel topped with a concerning abundance of cream cheese and paired with a hot cup of coffee in the morning. The only problem is that most bagels you will find at the store are filled with unhealthy preservatives and sugar, so with that in mind, I knew I wanted to make my own. These bagels are super easy to make and are healthier because they are made with einkorn flour. After trying this recipe, I can almost guarantee you that you will never go back to store-bought bagels again!
Cal: 136 Total Fat: 2.8g Total Carbs: 21g Fiber: 4.9g Sugar: 0.5g Protein: 5.1g
Prep Time: ~20 minutes
Rise Time: 1 hour 20 minutes
Cook Time: 30 minutes
Total Time: ~2 hours 10 minutes
1 1/4 cups of warm water (100-115 degrees F)
2 1/4 tsp of active dry yeast (1 packet)
1 tsp of granulated sugar
3 1/4 cups of whole-grain einkorn flour (plus more for flouring surface)
1 1/2 tsp of salt
Oil for bowl
Optional toppings (cinnamon sugar, Everything Bagel seasoning, poppy seeds, etc.)
Add 2 1/4 tsp of yeast, 1 tsp of sugar, and 1 1/4 cup of warm water to a bowl and let proof for 10 minutes or until foamy.
While the yeast is proofing, add the 3 1/4 cups of einkorn flour and 1 1/2 tsp of salt to a bowl and mix until combined.
Slowly add the water/yeast mixture to the flour and mix until it forms a ball of dough.
Gently knead for 3-4 minutes until dough is smooth.
Coat the dough in a thin layer of oil and let rest, covered, for 1 hour or until the dough has pretty much doubled in size.
After it has doubled in size, punch the dough down and let it rest for an additional 10 minutes.
After 10 minutes, cut the dough into 8 pieces and form each piece into a smooth ball.
Coat your finger in flour and push it into the middle of a dough ball to form a ring. Gently stretch the ring with two fingers until it is about 1/3 the diameter of the dough ball. Repeat with the rest of the balls.
Transfer the bagels to a baking sheet and let it rest for 10-15 minutes.
While the bagels are resting, preheat your oven to 425 degrees F / 218 degrees C and bring a pot of water to a boil.
Add the bagels to the pot of boiling water (you may have to work in batches), and boil for 1-2 minutes on each side.
Once boiled, transfer the bagels back to the baking sheet and add any toppings you want.
Bake for 20-25 minutes. Enjoy!
These bagels are just like every other bagel in the sense that they can be reheated exactly the same and stored either in the fridge, at room temperature, or even in the freezer.
Boiling the bagels before baking them is what creates the chewy, New York-style crust, so do not skip that step.
This recipe can be made with all-purpose einkorn flour as well; all the steps and ingredients remain the same, except you will need to use about 3 1/2 cups of AP einkorn flour.
I hope you enjoy this recipe and never go back to store-bought bagels again! Comment below what your favorite bagel toppings are! I would like to know. :)
See you next Wednesday!