Round American Bagels


  • Mehudar wholegrain spelt flour
  • 1 ½ Tablespoons yeast
  • 1 ½ Tablespoons salt
  • 4 Tablespoons sugar
  • 2 Cups lukewarm water


Prepare the dough — Mix yeast, sugar, and water. Allow to ferment for 10 minutes.
Add the flour and salt, and knead for 10 minutes until you get a smooth dough that isn’t sticky.
Divide the dough into 10 equal balls, and stretch the dough downwards for a smooth finish.
Form a hole in the middle of each ball, and stretch it enough that it won’t close while baking. Allow to rise for approx. one hour.
Fill a pot with 2 liters water, and bring it to a boil with 6 tablespoons of honey.
Once the water is hot enough, place each bagel in the water, using a flat serving spoon, for a moment on each side. The bagel should float Then place it on a towel to absorb the liquid.
Dip the top of each bagel into the topping of your choice — sesame, fried onions, etc., and return to the baking pan.
Bake in a pre-heated oven at 200C, for approx. 10-20 minutes, until golden brown.
Once baked, and after the bagels have cooled off, put them in a plastic bag for 15 minutes to allow them to sweat a little and soften.

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

70% Spelt Flour, White Spelt Flour, 70% Wholewheat Flour, White Sifted Flour