These rich, buttery einkorn sourdough bagels are the perfect vessel for avocados, eggs, or cream cheese! Whip them up with just 45 minutes of hands-on time and let fermentation do the rest of the work.

I have been slowly working on transitioning our family over to a mixture of whole wheat, Einkorn, and all sourdough bread products (minus homemade pasta, of course). We recently ran out of our organic all-purpose flour from Costco. Rather than repurchasing, I decided to order 50 pounds of organic whole wheat unfine flour from Azure. I saw Einkorn flour next to the whole wheat and finally purchased it. Einkorn has drawn my curiosity for quite some time but the texture and technique can vary substantially from all-purpose so I was a bit hesitant. Lo and behold, we adore it!

This recipe took a bit of tweaking, but overall we really loved the end product. These bagels are my favorite to make homemade breakfast sandwiches on. They are hearty and hold up to lots of toppings, but don’t give you a stomach ache due to the easily digestible grains from the long-form fermentation.

Print Recipe

Sourdough Einkorn Bagels

Prep Time30 minutes mins

Cook Time25 minutes mins

boil time10 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Breakfast

Keyword: Baking, einkorn, Sourdough

Servings: 8 bagels

Ingredients

• 5 1/3-1/2 cups Einkorn flour
• 2 tablespoons date syrup can substitute other sweetener
• 1 1/2 cups active sourdough starter
• 2 teaspoons salt
• 2 cups water

For Boiling

• 3 quarts water
• 2 tsp baking soda
• 2 tsp sugar

Instructions

• Combine wet ingredients.
• Add in salt and 5 cups of the flour. Mix in stand mixer until fully combined using the dough hook.
• Slowly add the remaining flour until the dough forms a ball that is firm yet pliable. Continue to mix for an additional 5 minutes.
• Cover bowl with plastic wrap and allow to ferment at room temperature for 8-18 hours. I do 12 hours. If you need to “pause” the process you can put the dough in the fridge and resume the process within 48 hours.
• Gently turn out the dough onto a clean counter. Take care not to deflate the dough or pop many bubbles to preserve the texture.
• Divide the dough into 12 sections and shape the bagels. Gently form a ball and use your thumb to create the hole in the center of the bagel. Create bagels that are approximately 1/2” thick. check notes
• Cover with a damp towel or oiled plastic wrap and allow to rise for 1 hour.
• Preheat oven to 425 degrees Fahrenheit.
• Bring 3 quarts of water to a boil. Add in 2 teaspoons baking soda and 2 teaspoons sugar.
• Boil each bagel for 45 seconds on each side. The longer the boil the thicker the chewy “crust” will be.
• Place on baking sheet and top with (optional) seasonings if desired (ie. Everything, sesame, etc.).
• Bake for 20-25 minutes until the tops are lightly browned.
• Cool for 15 minutes before cutting. Once completely cooled, store in a sealed container for up to 3 days at room temperature. Freeze for up to 2 months, pre-cut. Thaw under refrigeration or at room temperature.

Notes

Form thicker bagels as einkorn sourdough will not rise substantially. Thicker bagels will feel fluffier and be more satisfying to slice and result in a more “traditional” bagel.