Einkorn Sourdough Bagels - Mastering Einkorn Sourdough Baking: Lesson 5

Mastering Einkorn Sourdough Bread is a new collection of instructional videos that will guide you on a journey to becoming an einkorn sourdough baker. In Lesson 5, Carla continues the sourdough lesson and demonstrates how to make einkorn sourdough bagels. See recipe below.
INGREDIENTS
1 batch Sourdough Levain or Yeast Levain
3⁄4 cup (177 g) warm water, at 100°F
2 teaspoons pure maple syrup
41⁄2 cups (540 g) jovial All- Purpose Einkorn Flour
2 teaspoons fine sea salt
jovial Reserve Blend Extra Virgin Olive Oil, for brushing the baking sheet
1 teaspoon baking soda
Sesame seeds, poppy seeds, caraway seeds, crushed red pepper flakes, dry herbs, garlic, and/or onion for topping (optional)
INSTRUCTIONS
1. In a medium bowl, mix together the levain, water, and maple syrup until creamy. In a large bowl, combine the flour and salt. Add the liquid mixture to the flour and mix with a stiff spatula as much as you can. Squeeze the dough in your hands until the dough holds together. Turn out on a clean work surface and knead by hand briefly until the dough just gets sticky. Return to the bowl and cover tightly with plastic wrap. Let proof for 2 to 3 hours.
2. Transfer the dough to a clean work surface. Divide the dough into 10 equal pieces and create tight rounds by rolling each piece with pressure in a circular motion to form a ball. To form the bagels, roll each ball into a tight 6‐inch rope. Loop the dough to form a circle. Press one end over the other to seal. Brush a baking sheet with olive oil. Place the shaped bagels on the sheet, then cover with plastic wrap lightly brushed with oil and let rest for 45 minutes. Place a baking sheet in the oven. Preheat the oven to 500°F.
3. Bring 2 quarts of water to a rolling boil. Lower the heat so the water is barely boiling, then add the baking soda. It will foam up and subside, then increase the heat to maintain a boil. Test a bagel by dropping it in the boiling water; it should float up to the surface pretty quickly. If not, place back on the tray and proof the bagels for 30 minutes.
Cook 3 bagels at a time for 45 seconds until the bagels expand and turn dark yellow, flipping after 20 seconds. Lift up the bagels with a slotted spoon and transfer to a cooling rack. If you wish to add seeds or spices to the bagels, let the bagels rest for 2 minutes, then pick up each bagel with your hands and press the topside into the toppings.
Remove the hot baking sheet from the oven and line it with a piece of parchment paper. Position the bagels 1 inch apart on the sheet.
4. Bake the bagels for 13 minutes until golden brown. Transfer the bagels to a wire rack to cool for 15 minutes before serving. Store in a sealed plastic bag for up to 3 days, or freeze for up to 1 month.

[@ruthatwood4285]

I made these today and they turned out great! God is so good! And they are so easy!!! A bit time consuming but not really too bad at all.’made my hubby happy!

[@tmgreen12]

Can I ask, did you take the refrigerate starter out and used 30 gr. and it bubbled up within 3 hours (to bake bread)

[@Jahloveipraise]

I love these einkorn recipes!! Please do more. You guys are so awesome. Thank you for making all purpose einkorn readily available to everybody :)

[@WildBlueberries17]

Today, I made my first Einkorn bagel with this recipe. I also carefully read and followed her cookbook. Carla is such a great teacher. These bagels are the best! I ate two of them! Thank you so much💚

[@propxprt69]

I made your sandwich bread the other day and it turned out great. Going to give these a go on Monday. Thanks for the recipes.

[@jenackisland]

I made these this week for the first time with my first successful starter and they were heavenly!!! Thank you!

[@shelly5596]

We enjoyed our yummy bagels today. I could make these on a regular basis and my husband fully agreed. He said he could eat them with all sorts of stuff, he even said with spaghetti.

[@elceeuk3887]

I made these today - best bagels I EVER tasted!!! Every time I follow one of your recipes it turns out exactly like yours.

[@JovialFoodsInc]

Excellent!

[@Alexander-dt8sk]

What a nice, soothing voice. Thank your that. Far too many internet cooks have obnoxious deliveries.

[@JovialFoodsInc]

why thank you!

[@claudetteleblanc5273]

Thank you so much Carla. One of my staples for breakfast. Bagels and sour cream, yummmm.

[@JovialFoodsInc]

Yuuummmmm

[@gogoairheart]

These are the best. Thank you so much!

[@koreanba3424]

I just baked this recipe and its so delicious!! Thank you for sharing this:>

[@graceg1971]

Hi Carla I made them. They didn't come out as beautiful as yours but for my first time ever making bagels I will be happy just to taste them

[@Mellow_Melo]

I made these today for the first time ever making bagels. They look fantastic - I don’t know if I can wait until breakfast tomorrow to try one! What the heck, why wait?! Thank you so much for all the instructional videos. It helps tremendously! I ❤️ this Einkorn flour and Jovial Foods!

[@JovialFoodsInc]

Excellent! glad you enjoy them!

[@keirmardy2267]

..and now she's gone. 22 May 2021. RIP Carla

[@mellio9077]

I’m so sad. I have only just discovered her. Beautiful soul rest in peace.

[@shelly5596]

I look forward to trying these. I’d like a plain bagel with some maple walnut cream cheese spread.

[@Sonibean]

I made these bagels and they came out great! I substituted the maple syrup for barley malt syrup since I had some and that is what is traditionally used in NYC bagels. Is it possible to do do an overnight proof in the fridge at any point with this dough? I would love to make fresh bagels first thing in the morning but would have to start at 4 AM to have bagels ready by 8/9 AM. Thanks for sharing this video

[@dlibera27]

Hi Sonibean. Please see the reply above.

[@OlyviaLoren]

Would you knead the bagels the same way when using whole wheat einkhorn flour? You mentioned in a past video that the gluten is weaker and prone to tearing so I was wondering if that would change the technique I should use. Thanks 🙏

[@JovialFoodsInc]

You would use the same technique.

[@JustanotherMainer]

Sooo glad you don't add yeast to your sourdough bagels! This is the first recipe I have found that doesn't! Thanks for the video...

[@sakinamaryamkarim3567]

The yeast is in the lavain

[@sakinamaryamkarim3567]

But it's only a sprinkle

[@suzescoo]

For anyone doing this recipe. You’re supposed to oil your pan because the flour dough will still to your pan when you’re doing the second proof…

[@silenteye989]

what about wheat with Einkorn and all purpose combine

[@eerbatsirk]

Thank you for sharing this recipe! I can't wait to make them! ❤ Can you make a 'sourdough' biscuit recipe using the levin?

[@JovialFoodsInc]

A levain is a technique used in bread making. We haven't developed a sourdough biscuit. You could try adding a 1/4 cup of sourdough starter and let the dough rest for 4 to 5 hours before baking. Let us know your results!

[@shelly5596]

Jovial Foods, Inc. would that be 1/4 c. Discard starter ?

[@JovialFoodsInc]

Sorry, we don't have one at this time. Check back - we are always adding new recipes!

[@JovialFoodsInc]

@@shelly5596 Good question. You could use either the discard or the refreshed starter.

[@ashleimoos2968]

Farmhouse on Boone has an excellent one.

[@maryannedeering1663]

Gmorning Carla, I would love to have e the kneading tool that you use. Where can I purchase it😊 Have a Wonderful and Blessed Thanksgiving ❤

[@JovialFoodsInc]

This tool is exclusively available on our website: jovialfoods.com/baking-gifts/einkorn-kneading-tool/

[@YolyCurls]

If I just want to make half of the recipe, do I use half of the levain or the whole batch. Thanks

[@JovialFoodsInc]

Since the levain makes up a portion of the total dough you should use half the levain.

[@YolyCurls]

Do you lower the temperature after you put the bagels 🥯 in the oven?

[@JovialFoodsInc]

No, bake at 500

[@dwibayusaputra7001]

Hi, I have tried your recipe and it worked just amazing yet when it came to the baking step, the bagels became too crispy outside but the filling seemed to be unbaked well. Do you know how to solve that? My damn oven really ruined my day!!

[@JovialFoodsInc]

It sounds like your oven temperature may have been to high.Causing the outside to cook faster than the inside of the bagel. An oven thermometer may be helpful. Here is a link to the one we use in our test kitchen: www.amazon.com/CDN-DOT2-ProAccurate-Oven-Thermometer/dp/B000095RC5/ref=asc_df_B000095RC5/?tag=hyprod-20&linkCode=df0&hvadid=167130088685&hvpos=1o2&hvnetw=g&hvrand=15825087890240856956&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1027028&hvtargid=pla-274553417881&psc=1

[@PHOTOCONVENTION]

Where does she get that kneading tool? I want one.

[@JovialFoodsInc]

That is a jovial exclusive! Buy it on our site: jovialfoods.com/product/kneading-tool/

[@dlibera27]

I would like to ask the same question as Sonibean below... Is it possible to do do an overnight proof in the fridge at any point with this dough?

[@JovialFoodsInc]

yes, after shaping the bagels, cover tightly with an oiled piece of plastic film and refrigerate. You can move to the simmering step immediately after taking out of the fridge.

[@dlibera27]

@@JovialFoodsInc Thank you

[@glammav14344]

I bought the einkorn berries then I grinned it into a flour consistency using my vitamin blender. Does that make my berries an all purpose flour now, or an all purpose einkorn different? Thanks!

[@JovialFoodsInc]

when you grind the whole berries you will have whole grain flour; in order to make our AP flour we sift out 20% of the bran and germ. You can sift at home but it is hard to get the same precision as we can at the mill.

[@KLNYC]

i didn't use baking soda.. instead, i use barley malt.

[@PNWsurf]

Hi Carla, I love your videos! Could you please describe or direct me to a picture of a 30% rise? I keep googling it, but there’s only “before and after” photos, and they all look different. For example, when a recipe says the dough should double in size, is that a 50% rise or a 100% rise? It may be obvious, but percentages make my brain short circuit 😅

[@JovialFoodsInc]

When you allow a recipe to 'double' in size it would be twice as big as when you began. So, a 30% or 40% rise would be when the dough increases in size by just about half its original size or when it is detectably bigger. Hope that helps!

[@weisup]

I’ve also seen bagels shaped by poking a hole with a finger into a dough-ball, instead of of coiling. Is there any benefit to coiled? You mentioned bubbles but I’d think you could also do that to the ball when you’re punching a hole in it.

[@JovialFoodsInc]

We haven't tried the method that you mention! Let us know how it works if you give it a try.

[@ssterchi]

I tried this and it worked just fine. I did notice that the bagels with a smaller hole that almost closed up during baking were a bit more doughy (all cooked at once) and so I reckon the size of the hole matters at such a high temperature. Just make sure you stretch the shaped bagel to create a sizable hole in the middle. (this was my first time ever making bagels and so I'm just guessing about the texture... but there was a difference between the bagels with different sized holes) Every single bagel was delicious!

[@CliffCarson]

if i were using all purpose for the levain would it be equal parts flour and water? and if the bake was done at 450F would that make a big difference? also, would it be a problem to boil them a bit longer? I never used a levain before but we often make stuff with discard.

[@JovialFoodsInc]

Here is the levain recipe: jovialfoods.com/recipes/einkorn-sourdough-levain-recipe/ Boiling should create a chewy crust but not make it so hard that expansion in the oven is hindered.

[@sherylann7853]

Can I use a cast iron griddle in oven to bake?

[@JovialFoodsInc]

Yes

[@kellypet3kids]

What happens if my levain has settled bc I didn’t get to make the dough when the levain was double in size?

[@JovialFoodsInc]

Both levain and starter should be used at peak activity to capture the best rise. You can refrigerate the levain to slow the process if you need more time until you are ready to bake.

[@mikelaureanno893]

Hi I enjoy your videos. I have one question... how much does is your one batch of levain weigh? Thanks.

[@JovialFoodsInc]

A batch of levain yields one cup or 280 grams.

[@rosalyngrau9356]

@@JovialFoodsInc Hi! I have my own starter in my fridge. Do that mean that I need one cup of my starter to make this recipe? And my other coment is that I have an einkorn flour from azure, but I don't now if it is all purpose. Thank you.

[@JovialFoodsInc]

@@rosalyngrau9356 our starter recipe is low hydration and you would use 30 grams of it to make a levain which is like a wet starter. However, if you go off of our recipe it is harder to say how or why the hydration would be off. Azure does carry jovial AP flour- I am unsure if they carry other brands

[@kellypet3kids]

If using bread flour instead, would you change measurements and would knead time be lengthened?

[@JovialFoodsInc]

Suspect yes but this recipe has been written and tested with einkorn only so you will have to experiment.

[@nicolesabawi2960]

Hi and thank you for your wonderful recipes and videos. I can’t wait to try and bake einkorn bagels, however here in U.K. it is practically impossible to get hold of all purpose Einkorn flour, whereas whole grain flour is available. Could you please recommend a mix/substitution to still be able to use Wholegrain einkorn flour and make tasty bagels. Thank you ever so much!

[@JovialFoodsInc]

When substituting WG flour for AP flour, weigh a cup at 96 grams. So, for this recipe, 4.5 cups of WG flour would be 432 grams. Increase water by 5%.

[@ronastel]

@@JovialFoodsInc the levain should weigh less too right? like 256 gr? so it's 256 gr levain, 186 gr water, 432 gr WG flour?

[@JovialFoodsInc]

@@ronastel A batch of levain weighs 280 grams and calls for 120 grams of either WG or AP flour

[@ronastel]

@@JovialFoodsInc my starter and levain are both from WG which contain less flour (in weight) i followed your measurments and they both look much more dense than yours. Did i do it wrong? Thank you so much for your patience. This kind of flour is a real challenge, i'm about to give up :(

[@JovialFoodsInc]

@@ronastel Starter should look like a small piece of bread dough and you can pick it up in your hands. The levain is more like a batter. Weigh all ingredients including water. You can email photos to us at [e-mail] and we will do our best to help!

[@kellypet3kids]

How much, in grams, if I use whole wheat einkorn flour for the bagel dough?

[@JovialFoodsInc]

When substituting WW flour for AP flour, weigh a cup at 96 grams per cup and increase liquid by 5%.

[@asubstantiallife7557]

Where do I find the recipe and/or cookbook?

[@JovialFoodsInc]

Tara Howard Here you go- jovialfoods.com/recipes/homemade-einkorn-bagels-from-the-cookook/

[@JovialFoodsInc]

www.jovialfoods.com/blog and you can find the cookbook at www.jovialfoods.com/shop

[@patricelopatin]

I would like to make whole einkorn wheat breads and bagels. is this possible? what would the flour weight in grams be if whole wheat was being used or a combination of whole wheat and all purpose?

[@JovialFoodsInc]

Patrice Lopatin You generally add 5% less whole grain flour by weight compared to all purpose.

[@patricelopatin]

Thank you for replying! I did not know that you did after all of this time.I made the bagels but they collapsed after being boiled and got very dense.I wonder what I need to do to prevent that??

[@ronastel]

please please please add measures to whole einkorn flour- that's the only type i have in my country :(

[@JovialFoodsInc]

You can use the following weights for any recipe: Whole wheat einkorn & sprouted einkorn flour = 96 grams/cup, all purpose einkorn = 120 grams/cup.

[@jesussaves8502]

Mines are coming out really dense and I don't know why. I'm using a scale and einkorn flour, I used my own levain/Sourdough starter. Not really sure where I'm going wrong here 😔

[@JovialFoodsInc]

Make sure your starter is very strong; bubbles within 5 hours of refreshing. einkorn will be denser due to the higher mineral content and weak gluten

[@jesussaves8502]

@@JovialFoodsInc Thank you, I will do!

[@shelly5596]

I love following along with your KZbin videos! It’s the next best option since I can’t come cook with you in your test kitchen. So far I’ve made the classic French Boule, the milk and honey bread, the classic sandwich loaf, the cinnamon walnut streusel muffins and the bagels from your book. I asked my husband what he’d like me to make next with the sourdough and he didn’t even hesitate to say Bagels! lol then he asked me if I could leave them in the shape of a bun instead of making the bagel. I said NO, even though I really don’t know. Could you clarify if in fact the hole in the middle is important to how they cook? My husband likes the texture of the bagels so much, he’d like to have bread or buns that are the same texture. Carla, thank you so much for the videos. I also find the extra tips and visual “ how to’s” very helpful.

[@JovialFoodsInc]

Hi there. Sure, you could make them in a roll shape! Good luck.

[@ashleimoos2968]

Could I let it rise overnight in the fridge?

[@JovialFoodsInc]

Yes, shape and then refrigerate.

[@raweepududomthanasakul3130]

May I know how many gram of the starter do you use?

[@JovialFoodsInc]

You use 30 grams of starter to make a levain- the levain gets used in the final dough. You can click on the 'see more' to show the recipe below the video. Here is the link to the levain recipe: jovialfoods.com/recipes/einkorn-sourdough-levain-recipe/

[@paul1der]

you gotta make a einkorn brioche series

[@JovialFoodsInc]

thank you for the suggestion

[@miriammarquez4061]

Can you do all that in a kitchen aid machine instead of kneading with hands?

[@JovialFoodsInc]

If you are very conservative with a dough hook and a slow turn; and only until it is smooth which should only be about a minute.

[@michalhrehus4155]

I tried these, but they are very hard. My dough was not so soft as yours. I only had wholemeal einkorn flour. Could that be the problem? My dough seemed to be dry compared to yours and would crack easily.

[@JovialFoodsInc]

Did you weigh your ingredients? Weigh a cup of WG flour at 96 grams and you may need to increase liquid by 5%

[@michalhrehus4155]

Jovial Foods, Inc. I did weigh the ingredients. I will try to adjust measurements as you suggested. Thanks. ;)

[@michalhrehus4155]

Jovial Foods, Inc. Regarding the flour, should Inweigh 96 grams instead of 100?

[@JovialFoodsInc]

@@michalhrehus4155 weigh a 'cup' of whole wheat flour at 96 grams and a 'cup' of all purpose flour at 120 grams.

[@sanomihoi8406]

Can I replace einkorn with spelt?

[@JovialFoodsInc]

We have not tested our recipes with spelt.

[@joooyceee100]

Can I make these using whole grain einkorn?

[@JovialFoodsInc]

Yes, the recipes includes instructions for using Whole grain flour

[@joooyceee100]

I can’t seem to find those instructions

[@JovialFoodsInc]

@@joooyceee100 please see here listed below the video: jovialfoods.com/recipes/einkorn-sourdough-bagels/

[@olgadiaz3813]

How many grams of levain?

[@JovialFoodsInc]

A batch/recipe of levain makes 100 grams.

[@livbirka403]

If you were going to make cinnamon raisin bagels, you would just add the cinnamon and raisins during the shaping process I assume?

[@JovialFoodsInc]

In order to evenly distribute the raisins and cinnamon throughout the dough you should add them when you first mix the dough.

[@lindajoe9862]

What cookbook??

[@JovialFoodsInc]

jovialfoods.com/gifts/einkorn-the-cookbook/

[@tuttispushtada1176]

What is Einkorn flour??

[@houndjog]

The original wheat before they GMO'd.... it - ....spliced the DNA to grow shorter (easier to harvest) and have stronger gluten.

[@sherylann7853]

how much starter?

[@JovialFoodsInc]

You use 30 grams of starter to make a batch of levain: kzbin.info/www/bejne/ooTQaYGXm9lmoKc

[@mikewurlitzer5217]

How many grams in a "Batch of Levain"? Thanks.

[@JovialFoodsInc]

the recipe for levain yields 1 cup or 280 grams

[@mikewurlitzer5217]

@@JovialFoodsInc Thank you very much for the prompt reply.

[@terrisierra934]

@@JovialFoodsInc If my levain made 260 grams, would that make a huge difference and how can I compensate?

[@JovialFoodsInc]

@@terrisierra934 should not impact final loaf significantly

[@user-ym2ed3uk7o]

Thank you

[@kellypet3kids]

Oops! I accidentally mixed the 1 teaspoon baking soda into dough…… did I ruin it?

[@JovialFoodsInc]

? probably not? but how did they come out?

[@kellypet3kids]

Changed color and had a metallic taste- threw out:(

[@dwibayusaputra7001]

how much is 1 batch?

[@JovialFoodsInc]

One batch of Einkorn sourdough levian is 280 grams. Here is a link that will give you measurements and instructions jovialfoods.com/recipes/einkorn-sourdough-levain/ . If you are referring to how many bagels in a batch, the answer is ten.

[@dwibayusaputra7001]

@@JovialFoodsInc thank for the information Sir

[@Gertieanne]

Don’t you need to ferment the dough for at least 8 hours to get the the best nutrient absorption for your body?

[@JovialFoodsInc]

Follow the instructions for best results.

[@MelissaKNorris]

Most sources show it takes 8 hours for the flour to be fully cultured and better nutrient absorption, but even with the shorter time you'll get some benefit, just not all the flour will have been fully cultured yet. :)

[@sandygiallanza7304]

@@MelissaKNorris I wonder if the fermentation time is less because it's an heirloom flour?

[@florinvoicufv]

Very low hydration

[@JovialFoodsInc]

Yes; that is correct.

[@Raevyn20]

It's easier to make balls of dough and poke a hole in them, don't roll it into a log and then try to connect it that's kinda silly lol 😂

[@JovialFoodsInc]

Whatever works for you!

[@p.smitty3105]

right off the bat left this video because she failed to give the grams of starter used, unreal

[@JovialFoodsInc]

This recipe uses a levain made from starter. Here is the link to the levain recipe: jovialfoods.com/recipes/einkorn-sourdough-levain-recipe/

[@divinee.155]

can u please talk like a human? 540 grams of flour no one thinks like that in our homes we use cups

[@JovialFoodsInc]

For optimal results, weighing your baking ingredients will ensure consistent and accurate quantities. Our website and cookbook gives you cups, etc, if you prefer to cook by volume.

[@evelina.gukasyan]

Divine E. A follower of Jesus Christ will not write a comment so rude like that. You need to repent and ask the Lord to give you a heart of flesh in return for your heart of stone.

[@carolinebarrett4736]

What?! Maybe in America. ..every where else uses more specific weighing measurements. ..u have to for bread - especially the learners

[@divinee.155]

@@evelina.gukasyan i am not perfect i was frustrated and I say what i felt to say. Sorry if ur offended and i apologize but i was being honest in my feelings. Being fake is not me. Yes i could have said it mire politely but i didn't i wrote how i felt. If u are perfect without blemish i am happy for u but u and i know u are not. I am working daily to achieve that level of perfection but im not there yet. Thanks but i try daily don't judge a book by its cover

[@Cherry23692]

If you do not like go to the tip and Tanner get different recipe, stop complaining we do love this recipe