Spelt & Honey Bagels
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Fall in Duluth. You know the magic I’m talking about. The air is crisp and refreshing, the earth smells rich and deep, and the leaves fill you with excitement and anticipation. We’re heading up the shore today, one of my favorite things to do in the fall. The lake always seems to have an extra sparkle this time of year. Our kids have pretty minimal energy levels for hiking at this stage, but we will still love to wander through the woods with them as much as we can. Today we'll be meeting some friends first for the Fall Festival at Cedar Coffee Company!
Ok, you must try this recipe. Making bagels is SO easy and one of the most rewarding baking experiences. A freshly baked bagel is nothing like the sleeve of bagels you buy in the grocery store. My mom often made bagels with soup growing up. I loved dipping fresh bagels in broth or covering them with cream cheese in the morning. My kids devour these bagels. This morning they had them with homemade apple butter and the entire batch is now gone. You have to try it. And once you do, you won’t go back!
Spelt & Honey Bagels
(based on the recipe my mom used growing up, I don't know where it originated!)
1 1/2 hours, makes 8-10 bagels
Ingredients:
3 1/4 c white spelt flour
3 t yeast
1 1/2 t salt
1 c very warm water
3 T honey
Directions:
- Stir flour and yeast together until fully combined.
- Add salt to the side of the bowl, pour in the warm water and honey, and continue to mix. (by hand or with mixer on medium speed)
- The dough should leave the sides of the bowl and gather together easily.
- Knead for about 10 minutes.
- Cover and let rise for 20 minutes.
- Shape dough into 8-10 bagels, cover and let rise for 15 min.
- Meanwhile, bring 6 quarts of water to a boil in a large pot. After bagels have risen, add them to the pot a few at a time and boil for seven minutes, flipping once.
- Heat oven to 375 F
- Bake bagels for 25 minutes, or until tops are golden brown. Let cool slightly on cooling rack before serving.
