We have a bagelery near our house and years ago when I could partake in wheat products, we used to pick up bagels there regularly. They were absolutely amazing. Soooo, so good.
I can’t do that anymore. Wheat and I don’t agree – hence the reason for a gluten-free blog.
But, I live in the real world where the other people in my house eat wheat. I also had a food sensitivity test, two actually, that says that I can have spelt. So, I partake in spelt every once-in-a-while. I feel like it relieves the drudgery of working with gluten-free flours all the time. If you’re gluten sensitive, but not celiac, you might be able to tolerate some spelt flour. Here’s a little more about it, if you’d like to check it out.
It’s an amazing feeling to knead a dough that becomes elastic, soft and pliable. It’s pretty glorious for this foodie, anyway. So, this is one of a few gluten-full recipes that live here on the recipe because they’re too good not to share.
Whole Grain Spelt Bagels
Bagels are so easy to make at home! Give it a try with this spelt everything bagel recipe!
- Total Time: 3 hours
- Yield: 8 bagels
Ingredients
1 1/3 cup very warm water
1 Tbls quick yeast
1 ½ Tbls honey
4 cups spelt flour (best with a mixture of white spelt and whole grain spelt)
1 ½ tsp salt
Non-stick cooking spray, for the bowl
1 Tbls honey
2 quarts water
1 egg
Everything but the Bagel seasoning
Instructions
In a large bowl, measure out the spelt flour and salt. Set aside.
Add the honey to the water and stir until dissolved.
Sprinkle yeast on top and allow to proof for at least five minutes.
Prepare a bowl by spaying with the non-stick spray.
When the yeast is foamy, add the liquid to the flour mixture and stir to combine.
You should have some dry areas, but not many. If you do, add more water, 1 tsp. at a time until the dough comes together when kneaded on a floured surface.
Knead well for 10 minutes or until no longer sticky and very elastic.
Place in the prepared bowl, cover with a damp cloth and allow to rise in a warm location for 1 hour.
In the meantime, fill a short stock pot with 2 quarts of water and 1 Tbls of honey. Bring to a boil and then turn off until dough is done rising.
Prepare two baking sheets with parchment or silicone mats.
When the dough is done, preheat your oven to 400˚.
After the dough as risen for 1 hour, remove the dough from the bowl, punch down and divide into 8 sections. This will make bagels on the smaller side. If you’d like them traditional size, divide by 6.
Knead each small section and form into a flat ball, poking your finger through the middle to make a hole and shape it into a bagel. Place it on one of the baking sheets. Each sheet will get four bagels.
When you’re done forming the bagels, return the water to a boil.
Place two-three bagels at a time into the boiling water and boil each side 2-3 minutes. You will be able to feel the outside of the bagel become tougher so you know when it’s time to turn them. After boiling them, return them to the same pan and allow to cool.
Repeat with the rest of the bagels.
Beat the egg with a little water in a small bowl.
When the bagels are cool to the touch, brush them with the beaten egg mixture.
Sprinkle liberally with seasonings.
Bake for 20 minutes or until the bagels are golden brown. The smaller they are, the quicker they will bake.
Remove from oven and cool thoroughly.
- Prep Time: 2 hours
- Cook Time: 1 hour
- Category: breads
- Method: baked