Easy, Overnight Khorasan (Kamut) Sourdough Bagels made with Freshly Milled Flour
Looking for a new, fun grain to try for bagels? Well these easy, Khorasan (Kamut) Sourdough Bagels made with freshly milled flour are one of my kids’ favorite foods! We love a good bagel! I hope you enjoy this overnight fermented sourdough bagel made with freshly milled khorasan (kamut) flour!
Hello! Welcome to Freshly Milled Recipes where Every Recipe Starts with Freshly Milled Flour! Today I’ll be sharing my newest recipe for my Easy, Overnight Khorasan (Kamut) Sourdough Bagels made with Freshly Milled Flour! It is very similar to my viral Einkorn Sourdough Bagel recipe, but with the Khorasan (Kamut) we got a slightly chewier texture, and less “wheat-y” flavor. This Khorasan (Kamut) Sourdough Bagel recipe is great for those who want to try Freshly Milled Flour, but aren’t used to the nuttier flavor of whole grains.
Ingredients Needed
- Khorasan (Kamut) Wheat Berries (milled)
- Water
- Active Sourdough Starter
- Salt
- Honey
- Baking Soda
- Brown Sugar
Because I am on a mission to make using Freshly Milled Flour accessible to everyone by providing recipes that anyone can follow, you’ll notice all of my recipes using grams instead of cups!
Yes, this means you’ll need a food scale, but you’ll be so glad you did! The more you get into using freshly milled flour, you will see the importance of using exact amounts if you want a consistent product.
This Khorasan (Kamut) Sourdough Bagel recipe is easy to make and is a delicious, healthy option for those of us who love a good bagel!
For information about the health benefits of freshly milled grains, check out this post!
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Sourdough Cinnamon Rolls
Indulge in a decadent, cinnamon sweet breakfast! This freshly milled flour cinnamon roll recipe is delicious and nutritious!
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For this Khorasan (Kamut) Sourdough Bagel recipe, I used Organic Khorasan Wheat Berries sourced from Azure Standard. Read more about where and why I source my wheat berries here
Step 1. The first thing I did was measure out my Khorasan (Kamut) berries. The weight is the same before and after milling, but it’s easier to measure prior to milling. Once it was weighed, I ran it through my Mockmill Pro 200 on level 1.
Step 2. Next I added the water and mixed the flour/water mixture by hand until it was fully incorporated and let it autolyse for 1 hour.
Step 3. Next I added in the sourdough starter, honey and salt and mixed by hand until everything was fully incorporated.
Step 4. Fully Mixed Khorasan (Kamut) Sourdough Bagel Dough ready to bulk ferment. Cover with plastic wrap or a beeswax wrap and let bulk ferment for 8-12 hours. I usually do this overnight.
Step 5. The next morning, I cut my dough into 8 equal pieces, rolled them into balls and used my thumb to poke a hole into the center of the dough to create the classic bagel shape. I placed them on a parchment lined cookie sheet, covered with a tea towel for 1 hour for a second rise.
Step 6. About 45 minutes into my hour of the second rise, I put a large pot of water on to boil and added the brown sugar and baking soda to the pot. Once the dough was ready and the pot of water was boiling, I added my bagels to the boiling water for 1 minute on each side, using a slotted spoon to flip.
Step 7. Once boiled, I added them back to the same parchment lined cookie sheet. I added a variety of bagel seasonings to this batch. I made a couple each of plain, sesame and everything bagel seasoning bagels.
Step 8. Then we bake! These are fresh out of the oven! I let it cool for a few minutes before cutting. I used my new manual bread slicer that I love! (Picture below!)
Easy, Overnight Khorasan (Kamut) Sourdough Bagel made with Freshly Milled Flour
Ingredients
Equipment
Method
- Step 1. The first thing I did was measure out my Khorasan (Kamut) berries. The weight is the same before and after milling, but it’s easier to measure prior to milling. Once it was weighed, I ran it through my Mockmill Pro 200 on level 1.
- Step 2. Next I added the water and mixed the flour/water mixture by hand until it was fully incorporated and let it autolyse for 1 hour.
- Step 3. Next I added in the sourdough starter, honey and salt and mixed by hand until everything was fully incorporated.
- Step 4. Fully Mixed Khorasan (Kamut) Sourdough Bagel Dough ready to bulk ferment. Cover with plastic wrap or a beeswax wrap and let bulk ferment for 8-12 hours. I usually do this overnight.
- Step 5. The next morning, I cut my dough into 8 equal pieces, rolled them into balls and used my thumb to poke a hole into the center of the dough to create the classic bagel shape. I placed them on a parchment lined cookie sheet, covered with a tea towel for 1 hour for a second rise.
- Step 6. About 45 minutes into my hour of the second rise, I put a large pot of water on to boil and added the brown sugar and baking soda to the pot. Once the dough was ready and the pot of water was boiling, I added my bagels to the boiling water for 1 minute on each side, using a slotted spoon to flip.
- Step 7. Once boiled, I added them back to the same parchment lined cookie sheet. I added a variety of bagel seasonings to this batch. I made a couple each of plain, sesame and everything bagel seasoning bagels.
- Step 8. Then we bake! These are fresh out of the oven! I let it cool for a few minutes before cutting. I used my new manual bread slicer that I love! (Picture below!)
