Einkorn Sourdough Bagels
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.
Equipment
- 1 kitchen aid stand mixer with dough hook attachment
- 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
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