Are you ready to revolutionize your breakfast game with a bagel that's not just delicious, but also easier to digest? These New York Style Einkorn Bagels are about to change everything you thought you knew about homemade bread! Imagine biting into a perfectly chewy, golden-brown bagel with a crispy exterior and soft interior, made from the ancient grain that's taking the culinary world by storm. Whether you're a baking enthusiast, health-conscious foodie, or simply someone who loves an extraordinary breakfast, this recipe will transport your taste buds straight to a New York deli - right from your own kitchen!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 bagels
Ingredients
- 4 cups einkorn flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 packet active dry yeast
- 1 1/2 cups warm water
- 1 tablespoon malt syrup
Instructions
- In a large mixing bowl, combine the active dry yeast with warm water (around 110°F) and sugar. Let the mixture sit for 5-7 minutes until it becomes foamy and activated.
- In a separate bowl, sift together the einkorn flour and salt to ensure even distribution of ingredients.
- Gradually add the dry ingredients to the yeast mixture, stirring with a wooden spoon or using a stand mixer with a dough hook until a cohesive dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth and elastic. Einkorn flour requires gentler handling, so avoid over-kneading.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free area for about 1 hour or until doubled in size.
- After rising, punch down the dough and divide it into 8 equal portions. Roll each portion into a ball, then create a hole in the center by pressing your thumb through and gently stretching.
- Place the shaped bagels on a parchment-lined baking sheet, cover, and let them rest for 15-20 minutes.
- Preheat the oven to 425°F and bring a large pot of water to a boil. Add the malt syrup to the boiling water.
- Carefully drop the bagels into the boiling water, cooking for 1-2 minutes on each side. This creates the classic New York-style chewy exterior.
- Remove bagels from water using a slotted spoon and place them back on the baking sheet.
- Optional: Sprinkle with desired toppings like sesame seeds, everything bagel seasoning, or coarse salt.
- Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.
- Remove from oven and let cool on a wire rack for at least 15 minutes before slicing.
Tips
- Water Temperature is Crucial: Ensure your water is precisely 110°F when activating the yeast. Too hot, and you'll kill the yeast; too cool, and it won't activate properly.
- Gentle Kneading Matters: Einkorn flour is more delicate than wheat flour. Knead gently to maintain the flour's unique protein structure and prevent tough bagels.
- Boiling is Non-Negotiable: The boiling step is what gives these bagels their signature New York-style chewy crust. Don't skip this crucial technique!
- Topping Options: Get creative with toppings! Try everything bagel seasoning, sesame seeds, poppy seeds, or even a sprinkle of coarse sea salt.
- Cooling is Key: Let the bagels cool completely before slicing to maintain their perfect texture and prevent gumminess.Pro tip: These bagels freeze beautifully! Slice, wrap individually, and freeze for up to a month for quick, delicious breakfasts anytime.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 48g
Protein: 8g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
