Have you ever tried to make bagels at home? This is my foolproof recipe for you: spelt flour bagels, easy to make but super delicious!
Prep Time 25 minutesminutes
Cook Time 30 minutesminutes
Resting time 1 hourhour40 minutesminutes
Total Time 55 minutesminutes
Ingredients
250grWater (warm)
7 grDry yeast
2 teaspoonsBrown sugar
515grSpelt flour
1Egg (at room temperature)
20 grExtravirgin olive oil
10 grSalt
To boil the bagels:
enoughWater
1 tablespoon Sugarone tablespoon
2 tablespoonsSalt
2 tablespoonsPotato starch
Toppings:
Seeds (flex, sesame, poppy seeds…)
Instructions
Combine water, yeast and sugar and set it aside for 10 minutes.
Activate (**see notes**) your stand mixer with dough hook (I use my bread machine instead), and start mixing the yeast + water for a few seconds.
Gradually add the spelt flour, let it be absorbed by the liquids.
Add the egg and the salt and keep kneading. Drizzle in the extravirgin oil gradually until it’s all combined.
When the dough easily comes off the machine, then it’s ready. Tip it over on a floured surface and do the “pirlatura”. Pirlare in italian means “rolling the dough onto a surface to obtain a spherical shape and give it strength. This method allows an uniform rise. You must fold the outer edges towards the interior of the dough, while turning the ball around on itself. (it’s easier to do than to explain in English, so watch this video).
Let it rest for 1 hour covered with a bowl.
After this time, divide the dough into eight little pieces and make the typical hole of the bagels in the center of each ball.
Line two baking trays with baking paper and place the bagels well separated (so they don’t stick while growing). Let them rise for about 40 minutes in a warm place.
When they doubled their size, preheat it at 220° C / 430° F.
Meanwhile heat a pot full of water. Pour sugar, salt and potato starch in it. When it comes to a boil, cook every bagel for 30 seconds/1 minute per side. Sprinkle some seeds on top while still wet.
Cook the bagels for 25/35 minutes or until golden brown.
To store the bagels:
Eat them while still warm or let them cool down completely, then put them into a ziplock bag and freeze immediately.
Notes
** use low speed for a couple of minutes, then increase to medium/high.