Whole Spelt Sourdough Bagels

I’m so excited about this recipe! I adapted this from ballerinafarm.com. It is pretty much the same recipe except I changed the flour and the cooking time just a bit to account for the change in flour. For a bagel recipe, it’s actually fairly simple! And for a sourdough recipe, it’s pretty simple too. My pickiest child even likes these bagels and she told me that she could taste the whole spelt, but it wasn’t “too much.” She has eaten a few of them already! My oldest son took one in his lunch as a bagel sandwich and liked that too. These also freeze well. I have always loved bagels and with this being whole spelt and sourdough, I think it’s a great, nourishing option that you can feel good about eating! I hope you like them!

Whole Spelt Sourdough Bagels (this can be doubled)

• 125 grams active sourdough starter
• 368 grams filtered water
• 500 grams sprouted whole spelt flour or whole spelt flour
• 12 grams course Celtic sea salt or Redmond Real Salt
• 1 tablespoon baking soda (for boiling)
• optional toppings: sesame seeds, poppy seeds, everything but the bagel

Directions

Add starter to a straight sided clear vessel like this or a large bowl.

Add water.

Mix starter and water well.

Add flour and salt and mix until a shaggy ball forms.

Let sit for 15-30 (or an hour is fine too) minutes and then stretch and fold your dough and shape back into a ball. Repeat the stretch and folds for a total of 4 times every 15-30 minutes.

After the last stretch and fold, let dough rise overnight in the fridge or let rise until double in size, which may take anywhere from 8-12 hours. If the dough doesn’t rise until doubled in the fridge, let it rise on the counter until it finishes rising.

Once dough is doubled in sized, place dough on a floured surface and shape into a ball.

Divide into 8 equal pieces and roll each into a ball. Poke a hole in the middle and smooth out into bagels shapes. Let sit on a floured surface to rest for 15-30 minutes or while your water boils.

Preheat oven to 425 degrees. .

Add water and 1 tablespoon baking soda to a large pot and bring to a boil.

Add a couple bagels at a time to boiling water for 1 minute each, flipping halfway through. Remove from water with tongs and let drain on a wire rack while repeating with all of the bagels. Add desired toppings to bagels while letting them drain.

Once all bagels have been boiled, add to a parchment lined cookie sheet and place in oven.

Bake for 20-25 minutes or until the center reaches 190 degrees. Mine took 20 minutes.

Let cool before slicing. Enjoy!