Easy Einkorn Sourdough Bagels made with Freshly Milled Flour

If you’ve ever been intimidated by the idea of making bagels at home, let this be the recipe that changes your mind. You don’t need a professional bakery or a chemistry degree to master the perfect chew. By using freshly milled einkorn flour, we’re skipping the preservatives and additives found in store-bought options and returning to a simpler, more delicious way of baking. Today, I’m walking you through a foolproof process for creating soft, tangy, and easy einkorn sourdough bagels made with freshly milled flour that your family will beg for every weekend.

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 Einkorn Sourdough Bagels made with Freshly Milled Flour! 

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 Einkorn Sourdough Bagel recipe is easy to make and is a delicious, healthy option for those of us who love a good bagel! If you want to try another fun version of this recipe you can try my Easy, Overnight Khorasan (Kamut) Sourdough Bagels made with freshly milled flour as well! My family compared the two and we couldn’t decide on a favorite! It’s definitely worth the try!

For information about the health benefits of freshly milled grains, check out this post!

**This blog post may include affiliate links. Affiliate links bring a small income at no extra cost to you that allows Freshly Milled Recipes to continue to be a free resource.**

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For this Einkorn Sourdough Bagel recipe, I used Organic Einkorn 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 Einkorn 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 Einkorn 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 Einkorn Sourdough Bagels made with freshly milled flour

5 from 1 vote

If you’ve ever been intimidated by the idea of making bagels at home, let this be the recipe that changes your mind. You don’t need a professional bakery or a chemistry degree to master the perfect chew. By using freshly milled einkorn flour, we’re skipping the preservatives and additives found in store-bought options and returning to a simpler, more delicious way of baking. Today, I’m walking you through a foolproof process for creating soft, tangy, and easy einkorn sourdough bagels made with freshly milled flour that your family will beg for every weekend.

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Prep Time 10 minutes mins

Cook Time 36 minutes mins

Resting Time 13 hours hrs

Total Time 13 hours hrs 46 minutes mins

Servings: 8 Bagels

Course: Bread, Breakfast

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• For the Bagels
• 660 g Einkorn Wheat berries
• 1 1/2 cups water
• 110 g sourdough starter active
• 2 tsp Salt
• 2 Tbsp Honey
• For Boiling
• 1 Tbsp Brown Sugar
• 1 Tbsp Baking Soda
• For the Toppings Optional
• Sesame Seeds
• Everything Bagel Seasoning

Equipment

• Grain Mill
• Food Scale
• * Baking Sheets
• Medium Bowl
• * Parchment Paper
• * Large Pot (for boiling the bagels)
• * Slotted Spoon

Method

 

1. Step 1. The first thing I did was measure out my Einkorn 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.
2. 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.
3. Step 3. Next I added in the sourdough starter, honey and salt and mixed by hand until everything was fully incorporated.
4. Step 4. Fully Mixed Einkorn 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.
5. 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.
6. 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.
7. 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.
8. 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!)