Lunch

Spelt Bagels – London Style

Spelt Bagels, dairy-free and delicious

Spelt Bagels

Easy and fun to make with children, these delicious spelt bagels hit the spot.

Grace loves fresh baked bread (who doesn’t right?), the smell of bread baking in the oven that then fills the house is hard to resist. One of our favourites, apart from flat breads is the humble bagel.

We tweaked this recipe for spelt flour and they worked out brilliantly, even Grace helped knead the dough and make the holes for the final bagels.

You can adjust the crust toppings to your favourite choices, but the main ones include: sesame seeds, nigella seeds, onions or poppy seeds, we chose sesame seeds as Grace loves them.

The difference between a New York style and a London bagel is the ‘chew factor’. Personally we like our bagels a little chewier this is achieved by boiling the bagel for 2 mins on each side. For a less chewy bagel adjust the boiling to 1 min on each side before baking.

Happy baking…

Slightly modified recipe to cater for Gracie’s dietary requirements original courtesy of the Sophisticated Gourmet.

[sp_recipe]

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20 Comments

  • Reply
    Mandy
    April 11, 2017 at 8:04 pm

    Lovely – I’ve never made bagels so must give this a try asap

  • Reply
    Nicole
    April 11, 2017 at 8:12 pm

    This recipe looks great!

    • Reply
      Mel
      July 4, 2020 at 2:38 pm

      Thanks, enjoy 🙂

  • Reply
    Iain
    March 19, 2018 at 4:03 am

    I’ve just made a batch of these. My 10yo *loves* bagels and my other half can only tolerate spelt flour so this is a perfect recipe for us. Thumbs up all round, they are delicious. Thanks for posting the recipe 🙂

    • Reply
      Mel
      March 24, 2018 at 7:02 am

      Thanks for your feedback!! So glad you and your family liked them 🙂

    • Reply
      Tracey Ayele
      March 30, 2019 at 12:40 am

      Did you boil and bake? I’ve nrver boiled them baked any flour . I’m nervous. How did they turn out.

      • Reply
        Mel
        April 7, 2019 at 7:08 am

        Hi, yes you boil and bake these ones 🙂

  • Reply
    Susie
    April 12, 2018 at 3:21 pm

    Hi!

    Great recipe, do you think we could use a stand mixer to knead instead of hand kneading? Would I need to adjust the timing? Also, can I use honey/agave in place of sugar?

  • Reply
    Daniel
    January 22, 2020 at 11:01 am

    I was very happy with this recipe. Do you have a sourdough English muffin recipe?

    • Reply
      Mel
      March 22, 2020 at 4:51 pm

      Not at this stage sorry

  • Reply
    Aimee Hand
    March 20, 2020 at 12:21 am

    I want to try this recipe but How many cups is 500 grams? Siri says 4.17 cups.
    I don’t usually bake in metric.

    • Reply
      Mel
      March 22, 2020 at 4:51 pm

      Hi Aimee, usually two cups is approx 500gm but we use digital scales.

  • Reply
    Kate
    April 15, 2020 at 9:48 pm

    I didnt realise it was so easy to swap out for spelt flour…. I love making cinnamon and raisin bagels, orange and cranberry but my favourite has to be parmesan, I just grate the parm (or grana pedano) straight onto the bagels when they come out of the water bath before baking – no need for an egg wash either. Sometimes I go for herbs du provonce in the mix and cheddar on the top too. Thanks for encouranging me to try out alternative flours rather than the ususal white bread flour.

    • Reply
      Mel
      July 4, 2020 at 2:36 pm

      Hi Kate,
      That all sounds really yummy!

  • Reply
    elise
    May 23, 2020 at 5:44 am

    Hi this recipe is great but at the moment I can’t find spelt what can I substitute with?

    • Reply
      Mel
      July 4, 2020 at 2:40 pm

      Hi there, just normal flour and just adjust the water (spelt needs more water).

  • Reply
    Sarah
    July 27, 2020 at 12:20 am

    I just made these. Absolutely delicious! Followed the recipe and topped with egg wash and Nigella seeds.

    • Reply
      Mel
      August 23, 2020 at 8:40 am

      So glad you liked them, that sounds delish!

  • Reply
    Melissa
    September 1, 2020 at 12:29 am

    These look great! Do you think they would freeze well after baking?

    • Reply
      Mel
      September 14, 2020 at 11:03 pm

      Should freeze well for about 3 months before warming up in microwave.

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