American Bagels – 2nd Version


  • Mehudar wholegrain spelt flour
  • 2 Tablespoons dry yeast
  • 1 Tablespoon salt
  • ½ Cup sugar
  • 3 ½ Cups water
  • 2/3 Cups oil

Ingredients for Bagel Glaze:

  • 1 Teaspoon garlic powder
  • 1 Teaspoon Zaátar
  • 1 Teaspoon salt
  • ½ Cup oil
  • Sesame & Nigella

Optional: Halved onion rings


Prepare the dough and allow it to rise until the dough has doubled in size.
Divide the dough into 18 equal portions.
Form a ball out of each lump of dough, and cut a hole out of its middle.
Let the bagels rise a further 20 minutes, for a second proofing.

Fill a pot with water and bring it to a boil. Once the water is hot enough, place each bagel in the water for one minute (with the water still boiling). Flip the bagel, and leave it in the water an extra minute. Remove it from the water and place it on a lined baking pan.
Mix all the ingredients for the bagel glaze – apart from the sesame, nigella, and onion rings. Brush the bagels with the glaze and top each bagel with the topping of your choice — sesame, nigella and/or onion rings.
Bake until they are a deep golden brown.

For this recipe you can use any one of the following flours:

Wholegrain spelt flour, 70% Spelt Flour, White Spelt Flour, 70% Wholewheat Flour, White Sifted Flour