Spelt Bagels

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Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 165.5

Total Fat: 2.5 g
Cholesterol: 16.6 mg
Sodium: 208.1 mg
Total Carbs: 31.4 g
Dietary Fiber: 2.6 g
Protein: 6.1 g

View full nutritional breakdown of Spelt Bagels calories by ingredient

Introduction

Nice soft bagels for sandwiches etc. Modified from a recipe by the Danish Diabetes Association. Nice soft bagels for sandwiches etc. Modified from a recipe by the Danish Diabetes Association.

Minutes to Prepare: 60

Minutes to Cook: 18

Number of Servings: 12

Ingredients

1 cup Milk (soy-, rice-, goats-, or cows milk, if you tolerate lactose)

1 packet of Yeast (50 g fresh)

1 whole Egg

1 tablespoon Olive Oil

1 teaspoon Sugar

1 teaspoon Salt

250 g whole Soelt Flour (a little less than 2 cups)

250 g white Spelt flour (a little less than 2 cups)

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For boiling the bagels:

1 tablespoon of salt

1 liter of water (4 cups)

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For glacing the bagels:

1 whole egg, beaten

Directions

Heat the milk until hand-warm and dissolve the fresh yeast into it.
Pour into mixing bowl.
Add the remaining ingredients, but hold back on some of the white flour for later.
Mix thoroughly by hand or machine.
Set dough to rise on a warm location for 45 minutes.
Preheat oven to 400 degrees F
Sprinkle the kitchen counter with some of the white flour, and knead the dough thoroughly on it.
Divide into 12 parts.
Roll each part into a "sausage" and form into rings.
Bring water to a boil, add salt, and coil the bagels for 2 minutes each.
Place on a baking plate (glaced or with baking sheat) and glaze bagels with the whisked egg.
Bake 17-18 minutes until nicely browned.

(Can be made into 12 rolls - let rise for 20 minutes and bake like bagels)

Number of Servings: 12

Recipe submitted by SparkPeople user POLY-E.