Homemade Einkorn Sourdough Bagels

Einkorn sourdough bagels have a thin, golden brown crust and an interior that’s soft and chewy. The long fermentation develops a delicious depth of flavor that complements all kinds of toppings.

When I first moved to New York City, I worked on the ninth floor of a 42nd Street skyscraper in Times Square. I liked that the office was right across the street from the (now former) Condé Nast Building, home to Vogue. What I liked even better were the cinnamon sugar bagels in the deli on the ground floor; I ate one with a schmear of cream cheese almost every day.

New York is home to some of the tastiest bagels, but I’d much rather have one of these delicious homemade einkorn sourdough bagels. The secret to the big city’s famous breakfast staple might be in the tap water (which is home to microscopic shrimp), but it’s the long-fermented heirloom grains that give these made from scratch bagels their delightful tang and soft, chewy texture.

Tips for Making Sourdough Bagels

Start the dough the night before, so you can make the bagels the next morning.

I prefer to shape the bagels by first rolling the divided dough into balls, then making a hole in the center with my finger. You can also roll each section of dough into a long rope shape, loop it into a circle, then press to seal it together.

Use a slotted spoon to flip and remove the bagels from their water bath.

Boil two or three bagels in the baking soda bath at a time.

The baking soda will foam up when you add it to the boiling water.

Bagels should float up to the surface of the water rather quickly. If they do not, you may want to let them proof for an additional half hour.

Einkorn Sourdough Bagel Topping Ideas

• Cinnamon sugar
• Poppy seeds
• Sesame seeds
• Everything bagel seasoning

Optional Bagel Add-Ins

If you’d like, right before shaping the bagels, you can mix in ingredients such as cinnamon and raisins, fresh blueberries, and chocolate chips. Yum!

How to Make Sourdough Bagels with Einkorn

Mix together the sourdough starter, water, and syrup. Then add the einkorn flour and salt. Knead by hand to form a dough.

Cover dough, ideally with a wet tea towel or beeswax wrap, and allow it to ferment at room temperature for eight to twelve hours.

Divide into eight equal pieces, then roll each one into a ball.

Use your index finger to poke a hole in the middle of each ball. Twirl your finger to stretch it.

Allow shaped bagels to rest for about an hour.

Preheat oven to 425 degrees Fahrenheit.

Bring a large pot of water to a gentle boil, then add baking soda and optional barley malt syrup.

Transfer the bagels to the simmering water and cook for about a minute, flipping after thirty seconds.

Place the boiled bagels on a parchment-lined baking sheet.

Sprinkle with optional desired toppings and use your hands to press them in. (Alternatively, you can dip the bagels into the toppings before putting them on the baking sheet.)

Repeat with the remaining bagels.

Bake for approximately 25 minutes, or until golden brown.

Cool before serving. Enjoy!

Einkorn Sourdough Bagel Toppings

These bagels are especially tasty topped with vegan cream cheese. Recently, the man of the place and I have been enjoying adding faux lox, made from carrots, to our plant-based cream cheese bagels. Little Bear prefers his with coconut oil or vegan butter and jam.

They also make delicious sandwiches. We especially like them with avocado, red onion, spinach, and vegan mayo. Additionally, I recommend trying them with dairy-free cream cheese, cucumber, and tomato.

Pin this recipe for later.

What are your favorite bagel combinations? Let me know in the comments.

MORE EINKORN SOURDOUGH BREAKFAST RECIPES WE ENJOY ON THE MOUNTAIN:

Einkorn Sourdough English Muffins

Vegan Sourdough French Toast

Lemon Poppy Seed Einkorn Sourdough Pancakes

Einkorn Sourdough Banana Oat Muffins

Einkorn Sourdough Chocolate Maple Cinnamon Rolls