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Soft & Chewy Einkorn Sourdough Bagels

If you’ve been wanting to try homemade bagels without the fuss, these einkorn sourdough bagels are the perfect place to start. Made with active sourdough starter and ancient einkorn flour, they bake up with a soft, airy interior and a lightly chewy crust. A quick boil gives them that classic bagel texture without making them overly dense. Simple, wholesome, and incredibly satisfying, these bagels are perfect for everything from breakfast sandwiches to a toasted spread of butter or cream cheese.
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Why you'll love these einkorn bagels

  • Naturally fermented: Made with active sourdough starter for better flavor, improved digestibility, and that classic tang.
  • Einkorn-friendly texture: Soft and tender inside with a lightly chewy crust—perfectly suited to einkorn’s unique structure.
  • Boiled for that classic bite: A quick boil creates that signature bagel crust without making them dense.
  • Versatile: Delicious with everything seasoning, cheese, or kept simple for sandwiches and spreads.
  • Bakes beautifully: Golden tops, soft centers, and that irresistible homemade bagel feel.

If you’ve ever thought homemade bagels sounded intimidating, these einkorn sourdough bagels will completely change your mind. They’re simple, forgiving, and made with wholesome ingredients—no commercial yeast needed.

Einkorn flour gives these bagels a naturally soft, slightly chewy texture with a subtle nutty flavor that pairs perfectly with the light tang of sourdough. 

One of the biggest keys to success with einkorn is handling the dough gently. Because einkorn has a more delicate gluten structure, it doesn’t need aggressive kneading or shaping. Instead, the goal is to preserve the air created during bulk fermentation, which helps give these bagels a lighter interior.

Another important step is the quick boil. Keeping the boil short—just 15–25 seconds per side—helps set the crust without making the bagels overly dense. This is especially important with einkorn, which can become tight if overworked or overboiled.

These bagels are incredibly versatile. You can keep them classic with everything bagel seasoning, go savory with cheese on top, or leave them plain for the perfect base for cream cheese or sandwiches. They toast beautifully and have that perfect balance of soft interior and lightly chewy exterior.

If you’ve been looking for a way to use your sourdough starter with einkorn flour, this is one of the best places to start. The process is straightforward, the ingredients are simple, and the results are consistently delicious.

Table of Contents

Ingredients needed for einkorn sourdough bagels

  • Active Sourdough Starter: I use a 100% einkorn starter, but you can use any sourdough starter, just make sure it is active and floats when placed in water. 

  • Warm Filtered Water: Use warm water 100-110 degrees Fahrenheit. 

  • Sugar: Granulated sugar

  • All purpose einkorn flour: For bread recipes I do think Jovial all purpose einkorn flour produces great light airy bread. 

  • Salt: Fine grain sea salt
  • Seasonings: Use any you like! Everything bagel, shredded cheddar cheese, sesame seeds 
  •  

Tips for soft chewy einkorn sourdough bagels

  • Use an active, bubbly starter: Your starter should be at its peak for the best rise and texture. A sluggish starter will lead to dense einkorn bagels.
  • Handle the dough gently after bulk fermentation: Preserve as much air as possible during shaping—this is what gives you a lighter, softer interior. 
  • Keep the boil short: Stick to 15–25 seconds per side. Overboiling can make einkorn bagels dense and tough.
  • Add toppings right away: Apply toppings immediately after boiling so they stick properly.
  • Watch the proof, not the clock: Einkorn won’t double dramatically—look for slight puffiness rather than a huge rise.
  • Don’t skip the internal temp: Bake until they reach 200–210°F for fully cooked, perfectly set interiors.

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Step By Step Directions-How to make soft & chewy einkorn sourdough bagels

Combine wet ingredients

To the bowl of a stand mixer, combine the warm water, active sourdough starter, and sugar, and mix until the mixture becomes smooth and milky.

Add dry ingredients

Add the all-purpose einkorn flour and salt. Using the dough hook attachment, mix on the stir or low setting until combined.

Mix

Mix on the stir setting for 1–3 minutes, until the dough comes together, cleans the sides of the bowl, and no dry flour remains. Remove the dough and shape it into a smooth ball, then clean the stand mixer bowl and return the dough to the bowl (no need to oil it). Cover with plastic wrap and let it bulk ferment for 3–6 hours in a warm spot, such as on top of an espresso machine or in the oven with the light on.

Divide into dough balls

Once the bagel dough has nearly doubled and looks airy, carefully transfer it to a clean work surface, handling it gently to preserve the air from the bulk fermentation. Weigh the dough, then divide it into 8 equal pieces; each bagel is typically around 95g.

Shape the dough balls

Bring the sides of the bagel dough together, being careful not to deflate the air from the bulk fermentation. Turn the dough ball seam-side down, then use your palm to gently push the dough away and pull it back toward you, creating a “C” shape with your hand. This helps form smooth, round balls and builds surface tension. Don't over do the surface tension. 1-2 times is usually enough.

Form the bagels

Cut 8 individual square parchment papers just large enough to hold bagels. Place them on a large baking sheet. Gently poke a hole through the center of the dough ball, then twirl it around your fingers to widen the hole. Place each shaped bagel onto prepared parchment squares.

Proof bagels

Cover the bagels with a damp tea towel and let them proof for 1–2 hours (mine are usually ready around 1.5–2 hours). You won’t see a dramatic change—just a slight puffiness. You can see in the photos below: the left is before proofing, and the right is after. This is always harder to tell with einkorn.

Boil bagels

Preheat oven to 425°F. In a large pot, bring 6 cups of water, sugar, and baking soda to a boil. Working with 2 bagels at a time, gently lower them into the water with the parchment still attached; after 10 seconds, carefully peel off the parchment and place back onto the sheet pan. Boil for 15–25 seconds per side, then transfer back to the sheet pan—do not overboil. A short boil gives you a lightly chewy crust while keeping the interior soft and airy (perfect for einkorn bagels), while boiling too long can make them dense and tough.

Season and bake

As soon as the bagels are removed from the boiling water, immediately add your toppings (everything bagel seasoning, cheese, etc.), as waiting too long can prevent them from sticking properly. Bake in a 425°F oven for 13–15 minutes, or until the internal temperature reaches 200–210°F. Allow to cool 15-20 minutes before diving in!

Einkorn sourdough bagels on parchment

If you love these einkorn sourdough bagels, you’ll also love my einkorn sourdough English muffins— and my einkorn long fermented sourdough pancakes, they’re easy, wholesome breakfast options that are both healthy and quick to make.

Einkorn Sourdough Bagel FAQs

Bagels naturally have a slightly dense and chewy texture; however, these einkorn sourdough bagels should still be light, airy, and pleasantly chewy with just a touch of that classic density. If your bagels turn out heavy or overly dense, it’s usually due to an inactive starter, not fermenting long enough, under proofing, or boiling them too long. Because einkorn has a delicate gluten structure, gentle handling after bulk fermentation is key to preserving the air in the dough and achieving the perfect texture.

Bagel dough is naturally dense due to its lower hydration, which gives it that classic chewy texture—so it can be harder to tell when bulk fermentation is complete. Look for a dough that has nearly doubled and appears slightly airy; you may notice small bubbles or holes forming on the surface. This typically occurs within 3–6 hours after mixing the dough.

Store at room temperature in an airtight container for up to 2 days, or freeze for longer storage. Toasting brings them back to life beautifully.

I find these bagels turn out best when proofed the same day; however, you can absolutely cold proof them. Simply cover the shaped bagels with plastic wrap and refrigerate overnight for a slower proof, then boil straight from the fridge and bake the next day. For best results, keep the cold proof between 8–12 hours—any longer and you risk over proofing.

When bagels don’t float, it usually means they’re underproofed.

Floating is a quick indicator that enough gas has developed inside the dough during fermentation. If they sink, it means:

  • Not enough air has built up yet
  • The dough is still too dense

 

Most common reasons:

  • Starter wasn’t active enough
  • Bulk fermentation was too short
  • Final proof wasn’t long enough
  • Dough was handled too roughly and lost air (less likely)

Explore more einkorn sourdough recipes

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Einkorn Sourdough Bagels

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These einkorn sourdough bagels are soft, chewy, and lightly airy with that classic golden crust and a subtle nutty flavor from einkorn flour. Made with an active sourdough starter and a quick boil for the perfect chewy sourdough bagel texture, they bake up beautifully every time with simple, real ingredients. If you’re looking for an easy homemade sourdough bagel recipe using ancient grain einkorn flour, these are perfect for breakfast sandwiches, toast, or just slathered with butter or cream cheese.
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Prep Time 20 minutes
Cook Time 15 minutes
Bulk fermentation 6 hours
Total Time 8 hours
Course Baking
Cuisine American
Servings 8 Bagels

Equipment

  • 1 kitchen aid stand mixer with dough hook attachment
  • 1 Digital Thermometer
  • 1 Large sheet pan
  • 8 Individual parchment squares
  • 1 large pot

Ingredients
  

Einkorn Sourdough Bagel Dough

  • 200 grams Active sourdough starter
  • 145 grams Warm filtered water (100-110) degrees Fahrenheit
  • 36 grams Granulated sugar
  • 400 grams All-purpose Einkorn flour
  • 8 grams Fine grain sea salt

Water Bath

  • 6 cups Water
  • 1 tbsp Sugar for water bath
  • 2 tsp Baking soda for water bath

Instructions
 

  • Combine wet: To the bowl of a stand mixer, add the sourdough starter, warm water, and sugar. Mix until smooth and milky in appearance.
  • Add dry ingredients: Add the einkorn flour and salt. Using the dough hook attachment, mix on low speed until the flour is fully absorbed and the dough begins to pull away from the sides of the bowl, about 1–3 minutes.
  • Cover and ferment: Remove the dough and gently shape into a ball and place it back into the cleaned bowl. Cover with plastic wrap and let ferment for 3–6 hours, or until nearly doubled and slightly airy with small bubbles throughout.
  • Cut parchment squares: Cut parchment into 8 individual squares and place them on a large baking sheet.
  • Shape the dough: Gently transfer the dough to a clean work surface. Divide into 8 equal portions (about 95g each). Carefully shape each piece into a ball without deflating the dough. I like to gather the sides, then turn seam-side down and gently roll using a “C” motion with your hand to create light surface tension. Poke a hole through the center and gently stretch to form a bagel shape.
  • Cover and proof: Place the shaped bagels on a parchment-lined baking sheet, then cover with a damp tea towel. Let them proof in a warm area of your house (an oven with the light on works great) for about 1.5–2 hours. You’re looking for a slight puffiness—this will be more subtle than with regular bread flour.
  • Preheat oven: Preheat oven to 425 degrees Fahrenheit
  • Boil bagels: Bring 6 cups of water, sugar, and baking soda to a boil. Working with 2–3 bagels at a time, gently lower them into the water with the parchment still attached. After about 10-15 seconds, carefully remove and place the parchment back onto the baking sheet. Boil for 15–25 seconds per side, then transfer the bagel back to the sheet pan.
  • Season: Immediately add toppings like cheese, everything bagel seasoning, or sesame seeds so they stick properly. Waiting too long after boiling may cause the toppings not to adhere.
  • Bake: Bake for 13–15 minutes, or until golden brown and the internal temperature reaches 200–210°F.

Notes

See detailed blog posts for step-by-step photos
See FAQ section for helpful answers to questions
Keyword ancient grain bagels, einkorn bagel dough, einkorn bagel recipe, einkorn sourdough bagels, homemade sourdough bagels, sourdough einkorn bagels
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Hi, I’m Jenn – welcome to Tinhateats! Here, you’ll find a collection of gluten-free, paleo, and Whole30-friendly recipes, with a special spotlight on einkorn flour. I love reimagining classic dishes in healthier, more nourishing ways—and I hope my recipes inspire you to try something new in your own kitchen. Follow along for real food, made simple!

 

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