New York Style Einkorn Bagels

Bagels are an amazingly versatile item to have on hand, and homemade bagels are the best of the best. Unlike other bagel recipes, this one comes together in less than 20 minutes and is ready to eat in about 2 hours total! Made with all-purpose einkorn flour, these New York style bagels are chewy on the outside and soft in the middle - perfection!

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One of the things I crave most since making the switch to einkorn flour is a good old-fashioned bagel. The flavorful, chewy bagels with just a hint of sweetness and a soft and shiny crust... those bagels.

But with einkorn, the texture of bread goods can be really hard to nail when you're coming from a modern wheat background. A lot of times, it just doesn't compare.

However, I was determined. With my recently successes with the perfect light-and-fluffy einkorn sandwich bread, and my heavenly hoagie rolls, I knew that I had to keep trying.

So, I pulled out my test notebook and picked up where my last bagel attempt had left off.

While my sourdough bagels were a hit, I just hadn't been able to pin down the perfect recipe for regular yeast risen einkorn bagels - but I was close. They were just a little too dense, so I figured a few adjustments and I'd be there!

And I was right!

This last attempt had my family saying things like "These are the best bagels I've ever had... ever!" and "Ok, now THAT'S a bagel!" as we all scarfed the down with copious amounts of homemade cream cheese.

Finally! And now I can't wait to share the recipe with you!

New York Style Einkorn Bagels

The process of making homemade bagels is not that different from making bread, except you have a boiling step in the middle. Here's the general outline of making your own bagels at home:

• Add all the ingredients to your mixing bowl and mix for 10 minutes on low.
• Allow to rise for 25 minutes.
• Shape dough into 8 balls and add bagel hole in the middle.
• Boil for 1-2 minutes per side.
• Bake at 425°F for 20 minutes.

Now, doesn't that sound simple? This entire process takes less than an hour and a half, so it's completely worth it to make your own homemade bagels!

Ingredients for Homemade Einkorn Bagels

Let's break out each ingredient in this bagel recipe, talk about their purpose, and offer any possible substitutions.

Einkorn Flour: This recipe uses all-purpose einkorn flour to achieve that same smooth texture of store-bought or bakery style bagels. If you want to use modern wheat, just use the same amount of flour and add more water if needed.

If you want to use freshly milled einkorn flour, or whole wheat einkorn flour, you'll use the same amount by weight. Just know that it will be a more more dense finished product, as einkorn is naturally more dense and whole wheat einkorn is even more so. But it will still be delicious!

Salt: We use pink salt, but you can use any kind you'd like. The salt is not optional here, as it conditions and strengthens the very weak gluten bonds within the einkorn flour.

Maple Syrup: This is simply to add a depth of flavor to the dough. You can use whatever sweetener you'd like in place of the maple syrup.

Ginger Powder: Talk about a power house ingredient! Ginger powder in the recipe acts to strength the gluten bonds even more, and create a much lighter finished product. You can leave it out, however your einkorn bagels will be more dense. You can't taste the ginger in the finished and baked bagels.

Instant Yeast: Though I use instant yeast here, I've also used active yeast in the same measurements with the same results! Use what you have on hand.

Making Homemade Einkorn Bagels {VIDEO}

I'm going to break down each part of this bagel recipe with more detailed information below, and if you'd like to watch me make them you can also check out this video for making einkorn bagels!

Mixing: I prefer to mix my einkorn dough in a stand mixer because of the extended mixing time needed to activate the gluten bonds fully. Typically I mix for about 10 minutes on a low setting, while using a dough hook. That tends to yield the best results!

However, if you don't have a stand mixer, or just like to knead dough by hand, you can do that! I would recommend kneading for about 15 minutes by hand, or until the dough is very smooth and shiny.

One downside to kneading einkorn by hand is that the einkorn dough does tend to be more sticky. Be careful that you don't add more and more flour until the dough becomes too stiff to yield a nice fluffy finished bagel.

Shaping: Using a well floured surface will help your einkorn to shape without sticking to the counter or board. As you shape each of the 8 pieces, you may need to keep flouring your hands and the ball to keep it from sticking to your hands.

Once your ball is shaped, poke your finger through the middle of the ball and pull gently with both hands to create the center hole of the bagel. As with shaping the ball, you may find you need flour in the center to continue shaping without the dough sticking to your hands.

Boiling: After the dough has been shaped and has rested for about 10 minutes, you'll place the bagels into a pot of boiling water. Make sure to only add as many bagels to the pot as you can without the sticking together! Boil each side of the bagels for 1-2 minutes. The longer you boil them the chewier that exterior texture will be. I've found that 2 minutes per side is perfect for a light and fluffy, chewy einkorn bagel. The 1 minute per side boiled bagels were a bit more dense, while also not having as much of a chewy texture.

Baking: You'll find the best results from baking your bagels at 425°F for 20-25 minutes, or until golden brown. You don't want to overbake and dry out your bagels, so air to the side of less brown while you're getting the feel for the recipe.

Best Tips for Making Einkorn Bagels

If you're new to baking with einkorn flour, these tips will help you achieve the perfect New York style bagels!

1. Start with less and add more if needed. This applies to adding water when mixing, and adding flour during the shaping process. It's always easier to add more than it is to modify when too much is added.
   
   My general rule is to add 1 tablespoon of either water or flour (depending on which is needed) at a time, mix, and check again. This method takes barely any extra time and helps ensure that you don't overdo the dough by adding too much of something.
   
2. Follow the rise times given, you don't have to wait for einkorn flour dough to double! This is not something that happens with einkorn in general, most of the rise happens via oven spring instead!
   
3. Take notes! As you are baking, you might find that you have different needs for your kitchen and environment. Some people need a lower rise time, more water, and so on... that's totally normal! So as you're baking, print the recipe and make notes so you'll have the perfect customized recipe ready to go for next time.

Common Questions About Homemade Einkorn Bagels

Let's cover some of the questions I get asked most often about making your own einkorn bagels.

Even More Einkorn Recipes

Want to keep your dough hook working and your family smiling? Try these other einkorn recipes straight from our homestead kitchen to yours!

• Einkorn Sandwich Bread
• Sourdough Honey Wheat Rolls
• Whole Wheat Einkorn Bread
• Einkorn Cinnamon Rolls