Fresh-Milled Einkorn & Hard White Sourdough Bagels

Makes: 6–8 bagels

Prep: ~30 min hands-on

Fermentation: 12–16 hrs (mostly overnight)

Bake: 18–22 min

Ingredients

Dough 

250 g fresh-milled einkorn flour

250 g fresh-milled hard white wheat flour

100 g active sourdough starter (100 % hydration, bubbly)

280 g warm water

• 1 Tbsp honey or maple syrup

• 1½ tsp sea salt

• 1 tsp vital wheat gluten for extra chew

Boil

1 Tbsp baking soda

1 Tbsp honey

Optional toppings

Sesame, poppy, or everything seasoning

1 egg + 1 Tbsp water (for glossy wash)

 Instructions

1. Activate Starter

Feed your starter 4–6 hours before mixing. Use when doubled and bubbly.

Note I used starter from all purpose flour. I do not use fresh milled flour for my sourdough starter

2. Mix

In a large bowl, whisk together starter, warm water, and honey.

Add the flours and salt. Mix until all flour is moistened — it will look rough and sticky.

Rest 20 min (autolyse), then knead gently 2–3 min until cohesive. Einkorn doesn’t like long kneading.

3. Bulk Fermentation

Cover and let rest at room temp for 4–6 hours, or until 50–75 % larger.

Give one set of stretch-and-folds halfway through if the dough feels loose.

4. Shape Bagels

Divide into 6–8 pieces (about 110 g each).

Shape into balls, rest 10 min, then poke a hole through the center and gently stretch to 2–3 inches wide.

Place on parchment-lined baking sheet dusted with flour.

5. Cold Proof

Cover tightly and refrigerate overnight (8–12 hours). This slow ferment adds chew and flavor.

6. Boil

Preheat oven to 425 °F (220 °C).

Bring a large pot of water to a boil, add baking soda + honey.

Boil bagels 30–40 seconds per side, then drain on a towel or rack.

7. Top & Bake

Brush with egg wash if using; sprinkle toppings.

Bake 18–22 minutes until golden brown.

Cool fully on a rack before slicing.