Spelt Everything Bagels

Ahh bagels, one of my true loves. But since eating wheat is soooo bad for me, spelt becomes my saving grace. These were easier and less time consuming than you would think, and you can customize the "everything" topping - no more poppy seeds in between my teeth!

I prefer my bagels chewy, so this recipe works perfectly; boil for 2 minutes per side and you get a great crumb and excellent chew factor! Of course I couldn't resist eating one nearly straight out of the oven, and it was amazing!

This time around I halved the recipe, fearful of having 8 bagels waiting for me to devour them in a single day, er week. But the full recipe would probably make 6 good size ones, a week's supply.

Spelt Bagels - London Style (from Healing Gracie's Gut)
(makes 8)

4 cups spelt flour, plus more for kneading and dusting
1 1/2 tablespoons sugar
1/2 cup warm water, plus up to 1/3 cup more
2 teaspoons active dry yeast
1 1/2 teaspoons salt
1 egg, beaten

Topping
2 tablespoon dried onion flakes
2 tablespoon dried garlic granuales
2 tablespoon sesame seeds
ground pepper
salt

In a small bowl add sugar and yeast to 1/2 cup warm water and let sit for 5 minutes to activate.

Combine flour and salt in a large bowl and make a well in the center. Once yeast as activated, pour into the center of the flour and mix well. Add additional warm water to make a well combined but slightly moist dough. Turn it out onto a floured surface and knead 10 minutes. Unless you are a strong kneader, you really need to knead for 10 minutes. I did 8. It will be very smooth and firm but elastic. Place the dough in an oiled bowl, turning the dough to coat it in oil. Place it in a warm place (gas stove) with a damp dish cloth on top and allow to rise for 1 hour until doubled in size.

Remove from bowl and divide into 8 equal portions and form a round ball of each. Gently push your thumbs thru the center of the ball and stretch slightly to create the hole. Set aside to rest for 10 minutes on a parchment covered baking sheet.

Preheat oven to 425 degrees. In a large pot heat water to boiling and drop in bagels 2 at a time, allowing them to cook for 2 minutes on each side before removing to the baking sheet. Once all bagels are boiled, brush tops with beaten egg and sprinkle with desired toppings. Bake for 20 minutes or until browned as you desire. Allow to cool before storing in plastic bags.

Hugs!