These einkorn sourdough bagels are chewy, flavorful, and made with healthy ingredients. Perfect for breakfast sandwiches, cream cheese, or toasted with butter. An instant favorite for those who love einkorn flour!
These einkorn sourdough bagels are chewy, flavorful, and made with simple ingredients. Perfect for breakfast sandwiches, cream cheese, or toasted with butter. These homemade bagels are a classic favorite!
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I have been cooking with einkorn flour for a long time now. We love that it is higher in protein and lower in gluten, making it a richer, more nutrient-dense grain, compared with regular white all purpose flour.
Many people that I’ve gotten to know from this blog have reached out to me because they can only tolerate einkorn flour, and no other flour. It’s truly a miracle flour!
This recipe is a variation of my regular sourdough bagels recipe. I also enjoy mixing it up and doing freshly milled whole grain bagels, or a combination of all 3 flours for a nice balance.
I know you and your family will love these einkorn bagels as much as we do!
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Why We Love These Einkorn Sourdough Bagels
Delicious bakery-style bagels at home. These bagels are truly a treat, and so much better than store bought. They are a meal on their own, especially when made with einkorn flour. We like to make bagel BLTs (pictured above) and enjoy these for lunch.
Easy to freeze. These einkorn sourdough bagels freeze like a charm. Our favorite thing to do is make a double batch, enjoy some that day, and then freeze the rest. Just slice them in half before freezing, and pop in the toaster to thaw and toast!
Tips for Making Einkorn Sourdough Bagels
Einkorn is a softer flour that doesn’t hold its structure quite like a regular gluten flour. This mean it can seem more sticky as it’s being worked, but don’t let that scare you. Eventually it will come together. Just know that because it’s einkorn it may not get as high of a rise or as many bubbles as regular flour, but rest assured it has so many more health benefits!
Before boiling, have the baking tray lined with parchment paper ready to go. That way you can boil and place them directly on the tray.
We like to do a combination of everything bagel seasoning and shredded cheese for the topping. It’s hard to say which one is better, but my personal favorite is probably the shredded cheese. It’s becomes crispy and toasted in the oven, and so delicious.
The beauty of these homemade bagels is truly in the freezing process. After you take the bagels out of the oven, let them cool for 10-15 minutes, and then slice and enjoy. Then, immediately slice and freeze whatever bagels you have left. Don’t leave them out or put them in your fridge. They are best frozen and later thawed and toasted in the toaster!
If you don’t want to freeze, the bagels will keep out a room temp for about 1-2 days. They will start to harden after that, although they are still good. Anything more than 1 day should be frozen for best texture!
More Breakfast Recipes from the Homestead
Apple Cider Donuts with Freshly Milled Flour
Sourdough Whole Grain Blueberry Muffins
Einkorn Sourdough Raspberry Pop Tarts
What is sourdough starter?
Making sourdough is the process of fermenting the flour grain with water over time. This process creates those healthy live cultures and allows the good bacteria to overcome the grain.
When you feed your starter with flour and water, the live cultures are feeding off the sugar in the gluten. As they do this, something called phytic acid is being reduced. This is the acid that exists on non-fermented grains that can make grain difficult to digest.
This goes for all fermented foods like fermented milk kefir, soaked oats, sauerkraut, etc.
Many people prefer to eat sourdough or better yet keep their own sourdough starter, so they can enjoy bread products that taste better and are healthier for your too. Source
We started making sourdough starter when we realized how easy it was, how much healthier it is for you, and how much better it tastes! Learn how to make a sourdough starter here. And yes, you can make an einkorn sourdough starter too!
New to Sourdough?
You can learn how to make your own sourdough starter from scratch to make homemade bread, sourdough pizza, bagels, and more.
Put all your sourdough recipes in one spot!
Download and print off this NEW sourdough recipes ebook and keep your favorite sourdough recipes on your counter for easy, every day cooking.
Tools Needed
Mixing bowl (you could also use a stand up mixer with dough attachment)
Baking tray lined with parchment paper
Tongs
Fork
Einkorn Sourdough Bagel Ingredients
3/4 cup active sourdough starter
1 1/2 cup filtered water
1 1/2 tsp salt
2 tbsp honey or sugar
1 tbsp avocado oil
1 cup regular all purpose flour + 3 1/2 cups einkorn flour (Note: for 100% einkorn, do 5 cups einkorn all purpose flour)
1 tbsp sugar
Extra flour for rolling
Example Einkorn Sourdough Bagel Timeline
If you want bagels for Sunday morning brunch at 11am:
Saturday 9am: take sourdough starter out of refrigerator. Feed it 1 cup flour and 3/4 cup water. Cover and let sit on the counter or in an oven with a “proof” setting.
Saturday after 3pm: Check the starter. It should be bubbly and active. Try putting a spoonful in water and seeing if it floats. If it floats, it’s ready. Go ahead and make the bagel dough.
Saturday night: bagel dough sits out on the counter overnight. Note: stretch and folds are optional, but encouraged.
Sunday 9am: punch bagel dough down and form into bagels. Cover and lit sit 1 hour.
Sunday 10am: boil the water and bake the bagels.
How to Make Einkorn Sourdough Bagels
Note: feed your sourdough starter at least 6 hours before starting this, and let it sit until it is bubbly and active. If you are new to sourdough starter, get started here. If you are trying to make bagels for breakfast, you’ll want to make the dough per the instructions below the day before.
The Night Before: Make the Dough
In a large mixing bowl or a stand up mixer with dough attachment, combine the sourdough starter, water, salt, olive oil, and honey. Use a fork to whisk together until combined.
Then add the einkorn flour and kneed until a stretchy, sticky dough is formed. You can use a stand up mixer with dough hook or your hands. It will take a few minutes either way. Loosely cover the bowl with plastic wrap and let sit out on your counter overnight. Make sure the dough has enough room to grow!
Let the dough sit on the countertop overnight. You do not need to do stretch and folds like you would for making bread, but you can if you want extra fluffy bagels. I actually recommend at least 1-2 stretch and folds if possible.
The morning of: Make the Bagels
The next morning, divide the dough into 6 parts, cutting it down the middle with a knife or dough cutter and then cutting each half into 3 triangles.
Form the bagels by rolling the triangles into a ball in your hands, then using a finger to create the hole in the center.
Place the bagels on a parchment lined baking sheet. Cover with a tea towel or plastic and let sit about 1-2 hours, or until doubled in size.
How to Make Bagels, Cont.
Preheat the oven to 425 degrees F.
Bring a large pot of water to boil on the stove. Add the sugar to the water. Meanwhile add the bagel seasoning or shredded cheese topping to a plate and set aside.
Add the bagels to the boiling water and boil 1 minute each side. Use tongs to flip. Only add a few bagels at a time, making sure not to overcrowd the water. Keep in mind the bagels will grow in the water.
Shake the water off the bagels and place them on a parchment lined baking tray. Then add your toppings. We like shredded cheese or the everything bagel seasoning, or a combination of both.
Once all the bagels are on the baking sheet, bake them for 20 minutes.
Remove from the oven and let sit 10-15 minutes before serving. Tip: whatever bagels you don’t eat that day, cut them in half and store them in the freezer. They make great leftovers!
Add cream cheese, salmon lox, or meat cuts for a lunch option. The opportunities are endless!
FAQs
Are sourdough bagels healthier than regular bagels?
Yes, as sourdough fermentation helps break down the gluten, which can make the bread easier to digest and may improve nutrient availability compared to regular bagels.
What makes einkorn flour different from regular flour?
Einkorn is an ancient grain with a simpler gluten structure. Many people find it easier to digest, and it has a slightly nutty flavor and soft texture.
Do sourdough bagels need to be boiled?
Yes. Boiling the bagels briefly before baking helps create their signature chewy crust and shiny exterior.
Can einkorn sourdough bagels be frozen?
Yes, and this is my favorite part of this recipe. Let the bagels cool completely, slice them, and freeze in an airtight container. Then toast them right out of the freezer.
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More Einkorn Recipes from the Homestead
Einkorn Cranberry Orange Bread
Einkorn Sourdough French Bread
Einkorn Sourdough Dinner Rolls
Einkorn Sourdough Banana Bread
Einkorn Sourdough Bagels
These einkorn sourdough bagels are chewy, flavorful, and made with simple ingredients. Perfect for breakfast sandwiches, cream cheese, or toasted with butter. These homemade bagels are a classic favorite!
Ingredients
- 3/4 cup active sourdough starter
- 1 1/2 cup filtered water
- 1 1/2 tsp salt
- 2 tbsp honey or sugar
- 1 tbsp avocado oil
- 1 cup regular all purpose flour + 3 1/2 cups einkorn flour (Note: for 100% einkorn, do 5 cups einkorn all purpose flour)
- 1 tbsp sugar
- Extra flour for rolling
Instructions
The Night Before: Make the Dough
In a large mixing bowl or a stand up mixer with dough attachment, combine the sourdough starter, water, salt, olive oil, and honey. Use a fork to whisk together until combined.
Then add the einkorn flour and kneed until a stretchy, sticky dough is formed. You can use a stand up mixer with dough hook or your hands. It will take a few minutes either way. Loosely cover the bowl with plastic wrap and let sit out on your counter overnight. Make sure the dough has enough room to grow!
Note: stretch and folds are optional here but encouraged.
The Morning Of: Make the Bagels
The next morning, divide the dough into 6 or 8 parts, depending on how many and how big of bagels you want. Form the bagels by rolling the triangles into a ball in your hands, then using a finger to create the hole in the center. Place the bagels on a parchment lined baking sheet. Cover with a tea towel and let sit 1-2 hours, or until doubled in size.
Preheat the oven to 425 degrees F and line a baking tray with parchment paper.
Bring a large pot of water to boil on the stove. Add the sugar to the water. Meanwhile add the bagel seasoning or shredded cheese topping to a plate and set aside.
Add the bagels to the boiling water and boil 1 minute each side. Use tongs to flip. Only add a few bagels at a time, making sure not to overcrowd the water. Keep in mind the bagels will grow in the water.
Shake the water off the bagels and place them on a parchment lined baking tray. Then add your toppings. We like shredded cheese or the everything bagel seasoning, or a combination of both!
Bake the bagels for 20 minutes or until just browned on top.
Remove from the oven and let sit 10 minutes before serving. Tip: whatever bagels you don't eat that day, cut them in half and store them in the freezer. They make great leftovers!
Add cream cheese, salmon lox, or meat cuts for a lunch option. The opportunities are endless!
Notes
Feed your sourdough starter at least 6 hour before starting this, and let it sit until it is bubbly and active. If you are new to sourdough starter, get started here.
You may need more or less flour depending on the type of flour you're using and the consistency of your starter. If your dough is runny, add more flour. If the dough is too dry and not coming together, add more water.
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