These homemade bagels have a soft interior, a thin, shiny crust and a rich flavor thanks to the combination of spelt and whole wheat flour. The short cooking before baking gives them the distinctive texture characteristic of real bakery bagels.
This combination gives a bagel that is more nutritious than the classic one, but still soft and elastic enough, so it's a great choice if you want a healthier version without using white wheat flour.
Tags: vegetarian recipe, for diabetics, for insulin resistance, for heart, for brain, for breakfast, for snack, for energy, for children, for school, bring to work, for skin, for hair, fit recipe, for police officers, for firefighters, Mediterranean style of eating, for recovery, for muscle growth, for active people, for athletes.
Preparation time: 3 h 40 minutes (includes mixing, rising, resting and cooking).
Baking time: 20–25 minutes.
Cooling time: at least 15 minutes.
Total preparation time: 4 h 20 minutes.
Ingredients (8 bagels):
For the dough:
- 300 g of soft spelt flour
- 200 g of whole wheat flour
- 7 g of dry yeast or 20 g of fresh yeast
- 320 ml of lukewarm water
- 1 tablespoon of honey or agave syrup* (see why section)
- 2 teaspoons of salt
- 1 tablespoon olive or sunflower oil (optional)
For cooking:
- 2 liters of water
- 1 tablespoon of honey or barley malt syrup* (see why-because section)
- 1 teaspoon baking soda*, optional (see why-because section)
For coating:
- 1 egg
For sprinkling:
- sesame seeds
- poppy seeds
- chia seeds
- flax seeds, or
- seed mix of your choice
Preparation:
1. Add honey or agave syrup and yeast to lukewarm water. Mix and leave for 10 minutes for the yeast to activate.
2. Mix spelt soft flour and whole wheat flour with salt.
