Spelt Bagels

Spelt Bagels

5 of 5 (2)
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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
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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.
Number of Servings: 12


    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)

    For boiling the bagels:
    1 tablespoon of salt
    1 liter of water (4 cups)

    For glacing the bagels:
    1 whole egg, beaten


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.

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Member Ratings For This Recipe

  • 1 of 1 people found this review helpful
    Thanks I will try this!!
    I have been looking for this recipe!!
    - 3/21/10

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  • Looks good to me. Trying this tomorrow - 3/5/18

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  • This gets a gold star. Excellent texture. I chomped mine with a goat cheese and lactose free milk blend with garlic/herbs Jaguarxj8l - 1/7/11

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  • Ingredients says white spelt flour, directions says white flour, which is it? Also do you mean BOIL instead of coil or am I to sort of coil the dough to get the do-nut shape, Could you proof the directions to help a cooking 'dummy' thanks. I have some cream colored spelt I'd like to use. That OK? - 2/14/10

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  • Awesome bagels. Just started baking with Spelt recently since BTD says it is ok for me and what a fabulous result! Thanks PolyE - 1/4/09

    Was this review helpful?   yes  No
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