Homemade Einkorn Bagels (New York Style)

stack of einkorn bagels on parchment paper

Homemade Einkorn Bagels (New York Style)

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

Course Bread, Breakfast

Cuisine American, baking, bread

Keyword Bagel Recipe, Chewy Bagels, Einkorn Bagel, Einkorn Bagels, Homemade Bagels, New York Style Bagel

Prep Time 1 5

Cook Time 20

Total Time 1 25

Servings Bagels

Calories 216kcal

Cost $5

Ingredients

3 2/3 cups all-purpose einkorn flour (440g) *See notes
2 tbsp maple syrup
1.5 tsp salt
1/4 tsp ginger powder
6 g instant yeast
1 cup warm water 115°F max temp

Instructions

Add all ingredients except warm water to the mixer and attach dough hook. Start mixer on low and add warm water slowly.
Mix for 10 minutes on low. If you don't have a mixer, knead by hand for about 15 minutes, or until the dough is smooth and shiny.
Rise in a greased and covered bowl for 25 minutes. If the dough is too sticky when the rise is over, knead in 1-3 tablespoons of extra flour.
On a well floured surface, divide the dough into 8 pieces and form each into a smooth ball. You may need to flour your hands, the dough, and the surface throughout to keep it from sticking.
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.
Rest shaped dough for 10 minutes while you bring a pot of water to boil. Boil each side of the bagels for 1-2 minutes. The longer you boil them the chewier that exterior texture will be.
Place boiled bagels onto a parchment lined tray and preheat your oven to 425°F
Bake for 20-25 minutes, or until golden brown. Cool, slice, and enjoy!

Video

Notes

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 dense finished product, as einkorn is naturally more dense and whole wheat einkorn is even more so. But it will still be delicious!

Nutrition