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.
