Super Tender Einkorn Hybrid Bagels
A hybrid yeast + sourdough bagel using 30% einkorn flour for extra tenderness and health benefits.
Why I Like This Recipe
A hybrid yeast + sourdough bagel using 30% einkorn flour for extra tenderness and health benefits. Same long fermentation timing as pure sourdough, so you still get the digestibility benefits. Soft, chewy, and kid-approved.
Ingredients
Dough (makes ~6 bagels)
Boiling Water Add-Ins
Instructions
- Combine everything except the salt and oil. Mix at medium for 3 minutes, scraping the bowl halfway.
- Rest for 5 minutes.
- Add the salt and oil, then mix 4 more minutes at a higher speed with a spiral mixer until the dough becomes super smooth. If you are using a kitchenaid, this might take closer to 10-15 minutes, be patient and let the dough develop before you stop mixing.
By hand: After mixing, give the dough two folds, spaced 30 minutes apart.
If fully mixed in a mixer: No folds needed.
- Let the dough rise until doubled in size, about 5 hours, depending on room temperature.
- After doubling, divide into ~124g pieces.
- Round each piece into a ball, cover, and let relax for 30 minutes.
- Poke a hole in the center and shape into bagels.
- Dunk each bagel in whole-grain flour to prevent sticking during the final proof. (You can also place them on pieces of parchment to make boiling easier.)
- Let them proof until they're puffy and nearly doubled.
After shaping and flour-dunking, refrigerate overnight.
If the bagels look huge in the morning, boil straight from the fridge.
Otherwise, let them sit out 1 hour before baking.
- Boil the bagels in water with a generous squeeze of honey/malt syrup. Top immediately with your favorite toppings.
- Bake at 425°F for 20–25 minutes until golden brown.
Behind the Bake
I know I usually share sourdough only but I’m dabbling with long fermented, sourdough AND instant yeast. Why? Because sometimes I crave the soft texture and yeasty flavor of yeast. These still fermented for 5 hours, then went in the fridge, then got shaped, back into the fridge and then baked the next day. Pretty much the same timing as my sourdough recipe AND still has the digestibility of true sourdough. I also used Einkorn (30%) for its health benefits and the softness, since it isn’t a hard wheat.
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