Homemade Einkorn Sourdough Bagels | Easy Recipe

The best Einkorn sourdough bagels are chewy, flavorful, and nutritious! Using Einkorn flour makes for more delicious bagels that are easier to digest!

This post contains affiliate links. I may make a small commission on sales at no extra cost to you

What’s better than fresh bagels? Not much in my opinion:) Spread with cream cheese and I’m good for a meal, ha ha!

These einkorn sourdough bagels are absolutely delicious and are packed with the incredible nutrition of this ancient grain!

What is Einkorn?

Einkorn is an ancient grain that has a nutty flavor and is packed with nutrition, especially when fresh milled.

The fresh milled flour is light and fluffy lending to a buttery bread product.

Why I love this recipe

Delicious – This recipe is incredibly delicious because of the combination of the Einkorn flour and sourdough starter. Nutty and a bit tangy, these bagels are a win/win in my kitchen.

Easy – A simple recipe for using Einkorn flour. I would say this would be one of the best beginner Einkorn recipes. Homemade bagels are actually quite easy to make!

Nutritious – Einkorn is packed with nutrients and fiber. Bread products made with this super flour are very healthy and einkorn flour has a weaker gluten structure making it much easier to digest!

Hungry for more Einkorn recipes? Click here!

Shop this post

To mill my Einkorn berries, I use the Nutrimill Grain Mill

This is the baking sheet I use.

Kitchen scale: This is the one I recommend.

Ingredients you need for Einkorn Sourdough Bagels

• Einkorn Flour – I use fresh milled flour, however you can use all purpose Einkorn flour. Kamut flour would work great for this recipe, as well.
• Water – For best results, use filtered water. Warm water can be used if you have a particularly cool kitchen. Take care to not get the water over 100 degrees F.
• Sourdough Starter
• Salt
• Sugar – Although optional, a touch of sugar really brings out the amazing flavor of these bagels.

Full ingredient amounts can be found in the recipe card below

Instructions for making Einkorn Sourdough Bagels

Mill the Einkorn berries if using

On a fine setting of your grain mill, mill the Einkorn berries.

Mix the dough

In a large mixing bowl, add the water, sourdough starter, and sugar. Mix well until milky.

Add the flour and the salt. Mix until no dry bits of flour remain. It will be a shaggy dough.

Cover with a wet tea towel or plastic wrap for 30 minutes to an hour.

Stretch and Folds

Einkorn dough needs to be handled a bit more gently, so when performing stretch and folds, use a lighter touch.

Gently lift up on once corner of the dough and fold it onto the center of the dough.

Turn the bowl a quarter turn and repeat all the way around the bowl.

Aim to do 4-6 sets of these folds about 30 minutes apart covering the bowl in between.

No need to stress this! Just get to it when you can remember:)

Bulk Fermentation

After the last stretch and fold, cover and let the dough rise for an additional 3-6 hours depending on the strength of starter.

You will know the dough is properly fermented when it feels airy and is puffy when pressed with your finger.

Tip: I let mine rise for 3 more hours and put the dough in the fridge until the next day to finish the recipe. The rising time will vary greatly depending on how mature your starter is.

Shape the dough

Divide the dough into 8 equal pieces on a lightly floured surface.

Take each piece of dough and round it to a ball shape while rolling it on the table to tighten the dough.

Press your finger into the center of the dough ball and stretch it out a bit to make the bagel shape.

Place parchment paper on a baking sheet and put all the shaped bagels on the tray.

Second Rise

Cover with plastic wrap or damp tea towel for 1-2 hours until puffy.

Boil and bake the Einkorn bagels

Preheat the oven to 425 degrees F.

Bring a large pot of water to a rolling boil.

Add 1-2 tablespoons of baking soda.

Carefully drop the shaped bagels into the boiling water with a slotted spoon.

Let boil for 1-2 minutes flipping in between.

I prefer to only boil my for 30 seconds for a softer bagel after it is baked. The longer you boil gives you more of a chewy texture.

If you want to skip the boil step, brush the top of the bagels with an egg wash before baking. They won’t be as chewy, but it is doable.

Full disclosure: I have never made a bagel recipe without boiling before baking, but I have heard others say it still works. They just don’t have the same texture.

Place the boiled bagels back on the baking sheet and sprinkle with everything seasoning, poppy seeds, or sesame seeds. These are optional.

Bake in preheated oven for 20-25 minutes until golden brown. Mine took 23 minutes.

Cool the bagels on a wire rack completely before storing.

Storage

Store in plastic bag or airtight container at room temperature on the counter for 3-4 days.

Freeze bagels in a freezer safe bag for 1-2 months.