I’ve been wanting to make bagels for FOREVERRRR!!!! I was just afraid they would take too long, or they wouldn’t be the right texture. Which as you know, texture is a HUGE deal to me!! I knew Almond flour and Coconut flour just wouldn’t cut it! So I went with the next best option…Spelt Flour!!! (Which you can order using the link)
It does take a little bit of elbow grease when you’re at the kneading stage. But I believe in you!! It will be worth it when you bite into the chewy goodness of your lovely Bagel!!
They almost look ready to eat in the picture above, but Alas…not yet. Soon though, very soon!
I used Sam’s Club honey which you can purchase using the link. If you are using the vegan option, you can get maple syrup using the link provided.
Needless to say, I was SO HAPPY with how these turned out! The texture was FANTASTIC!! If you don’t have baking sheets, or parchment paper, you can purchase them using the links.
I’m just sitting here admiring this picture of these beautiful homemade bagels.
This was my breakfast this morning…what was yours?? Yup you should be jealous!
Healthy Cinnamon Bagels
Ingredients
For bagels
- 1 & 1/2 cup Warm water (between 100-110F, 38-43C)
- 2 & 3/4 tsp Quick rise yeast (I used Red Star)
- 4 cups spelt flour
- 1 tbsp molasses (I used black)
- 2 tsp salt
- 1 tsp pure vanilla extract (I used McCormick)
- 3 tbsp Pyure (or preferred granulated sweetener)
- 1 tsp cinnamon
Water Bath
- 2 quarts water
- 1/4 cup honey (maple syrup for Vegan option)
Egg Wash
- 1 egg white (Almond milk for Vegan option)
Instructions
- Whisk together the warm water and yeast. Cover and let sit for 5 minutes.
- Add the flour, molasses, salt, and vanilla extract. If using a stand mixer, mix for 2 minutes on low. (I used our ninja on the dough option and mixed until combined. About 20 seconds.)
- Mix together the cinnamon and sugar on a clean surface and knead the dough into the mixture for 4 minutes. Make sure you pick up all that cinnamony sweetness!! The dough will seem stickier after this because of the sugar.
- Lightly spray with nonstick oil inside a large bowl. Place the dough in the bowl and turn it to coat all sides of the dough. Cover with a clean kitchen towel and let rise at room temperature for 60-90 minutes. (Until doubled in size)
- Line 2 baking sheets with parchment paper.
- When the dough is ready, punch it down to get rid of any air bubbles. Divide the dough into 8 pieces. (Don't worry about them being perfectly equal) Shape each piece into a ball and then poke your finger through the middle for your hole. Let them set while you prepare the water bath.
- Preheat the oven to 425F (218C)
Water Bath
- Fill a large pot with 2 quarts of water and add the honey (or maple syrup) and whisk in. Bring mixture to a boil then reduce heat to medium-high. Drop the bagels in a few at a time depending on the size of your pot. Leave them enough room to float around.
- Cook the bagels for 1 minute on each side. (This gives it the nice chewiness!!)
Egg Wash
- After cooking the bagels, use a pastry brush to wash the top and sides of the bagels with the egg white. (Or milk for the vegan option)
Baking
- Place 4 bagels on each baking sheet. Bake for 20-25 minutes, rotating the pans halfway through. Bake until browned.
- Remove from the oven and allow to cool on the pans for 20 minutes.
- Transfer to cooling racks to completely cool.
- Toast or just eat them as is with cream cheese, or whatever you wanna throw on top!!
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