Spelt Bagels
The trick with this dough is the amount of water in it. The softer the dough the softer the bagel, but it is harder to work with. I recommend starting
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.
Ingredients
- 8 cups Shibolim Spelt or white spelt flour
- 2 tablespoons Gefen Dry Yeast
- 3 tablespoons sugar
- 1/2 cup Gefen Canola Oil
- 1 heaping tablespoon Gefen Salt
- 2 and 1/2 to 3 cups warm water
- 1 beaten egg
- your choice of seeds/ toppings (see step 5)
