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You can mix the dough for Spelt Bagels by hand or use an electric mixer, which will yield a smoother dough.
8 and 3/4 cups Shibolim Spelt Flour
2 cups warm water
1/2 cup organic cane sugar, divided
1/2 cup Gefen Olive Oil
1 and 1/2 teaspoons salt
3 tablespoons Gefen Dry Yeast
3 eggs, 1 beaten
diced onion
sesame seeds
poppy seeds
Dissolve yeast in warm water, and pour 1 teaspoon sugar over it. Allow to stand until yeast activates, about 5 minutes.
Mix remaining ingredients, by hand or in an electric mixer. Add proofed yeast and knead well until dough is smooth.
Smear surface of the dough with oil, cover with clean dishtowel, and set aside to rise for 20 minutes.
Preheat oven to 350° F. Line two baking sheets with Gefen Parchment Paper.
Divide dough into 20 sections. Roll each one into a 7-inch rope that is thick in the middle, so the bagel will be soft inside. Attach ends of the rope to form bagel.
Brush bagels with beaten egg and add toppings, if desired. Place on prepared pans and bake at 350° F for 25 minutes.
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