These sourdough einkorn bagels make great bagel sandwiches. We like to use smoked ham, pasture raised chicken and turkey, or roast for the meat. We top them with homemade cheese, fresh lettuce, and some like to add ranch dressing. For a fun snack we like to make a strawberry cream cheese spread on top of fresh bagels or toasted day old bagels. Another fun option would be to spread a garlic, butter, and cream cheese spread on the toasted bagel. We enjoy taking these when we travel too.

Homemade Sourdough Einkorn Bagels

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Ingredients Method

Ingredients

  

• 2 cups Levain
• 2 cups Water
• 1 tbsp Real Salt
• 8 cups Einkorn Flour Freshly Ground

Method

 

1. Add the water to the levain in a large bowl along with the salt and stir the mixture. Then add 8 cups of freshly ground einkorn flour to the mix. Gently kneed the dough until it's still a little sticky adding more flour if needed. Don't over knead. Let the mix sit for at least 1 1/2 hours. I then take my medium sized ice cream scoop and scoop out equal amounts of dough onto a couple baking sheets sprinkled with arrowroot powder. Poke a finger into each ball and spread a little. Let these rest for about an hour. Prepare at least two baking sheets with parchment paper. Bring a medium sized pot of water to boil and turn the oven on to 350 degrees. Once the water is boiling add the bagels one at a time to the water. I usually do 4 to 5 at a time. Boil 1 minute on each side. Then transfer to the parchment paper baking sheets and bake 30 to 45 minutes or until the tops are slightly brown.