Absolutely Perfect Sour Dough Bagels

Absolutely Perfect Sour Dough Bagels

Using the spelt sourdough starter allows you to produce perfectly rising dough that doesn’t turn sour. Instead, it imparts a slightly sweet, nutty flavor.


  • 350 g light spelt flour
  • 200 g spelt sour dough starter
  • 40 g melted butter
  • 8 g salt
  • 40 g good quality honey
  • 150 ml ice-cold water (can be refrigerated water)


  • Pour water into a mixer, then add the starter, honey, butter, flour, and salt. Using the dough hook attachment, start the mixer on low speed to combine the ingredients. Once the dough is mixed and the flour has absorbed the water, increase the speed to medium (2 or 3) to knead the dough. If the dough sticks to the sides, scrape it off with a spatula. Form the dough into a ball and place it in a bowl, covering it with plastic wrap to monitor its rise. Allow the dough to rise for 3-4 hours, or until it has doubled in size.
    After the dough has risen, knead it briefly and divide it into 6-8 portions. Shape each portion into a ball, make a hole in the center, and stretch it out on a square piece of parchment paper. Place the shaped dough on a baking sheet and cover it again with plastic wrap. Let the dough rise for another 2 hours.
    Once the dough has risen, boil each piece in water for about 1 minute on each side. Return the boiled dough to the baking sheet. Bake in a preheated oven at 375°F for 15-20 minutes, until golden brown.
Shopping Cart