Spelt Bagels- Phase 1

Spelt Bagels
Phase 1
Makes 14 standard servings of grain

2 tsp instant dry yeast
1 ¼ cups warm water 110-120F- you may need more
2 ½ cups spelt flour
1 cup sorghum flour
1 ½ tsp sea salt

 

Mix the flour, yeast and salt in a large bowl. Add1 ¼ cups warm water. Mix well.

If you have a stand mixer, let the mixer knead with the dough hook for 10 minutes. You may need to add more water, but do not add until the machine has been mixing/kneading for at least 5 minutes.

If you are mixing by hand, stir everything together until you get a ball of dough. Knead on floured counter for 15 minutes.

You want a stiff dough.

Cover with damp towel and let rest for15 minutes.

Divide the dough into 7 (for standard servings. For over 20lb goal, divide into 5 equal pieces.)

Roll each piece into a tight ball by rolling in a circle on the counter with a cupped hand, tucking your fingers slightly. I usually do about 20 circles to get a tight smooth ball of dough. Do this with each dough piece.

Dip your finger into flour and poke into the middle of one dough ball. Keeping your fingertip on the counter, move it in small circles to widen the hole. Pick up the dough ball and put both forefingers in through the hole, one from each side and roll your fingers over each other to widen the hole. 

Place the dough ball on a parchment lined baking sheet and repeat with the remaining dough balls. Cover and let rest 15-20 minutes.

Heat oven to 425F

Bring a large pot or wok ¾ full of water to a boil. Once the bagels have rested, place into the boiling water. Do not crowd them, you may need to work in batches. Boil for 90 seconds on each side. Remove with slotted spoon or spider to baking tray.

Bake for 20-25 minutes, checking at 20. Allow to cool then slice.

Half a bagel is a serving of grain in phase 1, whether you make 7 or 5 bagels.

 

•  You can use sprouted wheat flour, if you prefer. To eat in Phase 3, it would be ¼ of a bagel (slice bagel in half normally then cut the slice in half)

•  If you want to add toppings to your bagels, do this as you take them out of the water and place onto the tray

• If you have only a small pot to boil the bagels and can only do a couple at a time, use smaller baking sheets or multiple baking sheets and put them into the oven as soon as they come out of the water. They can shrink and wrinkle quite a bit if left to cool too long.