When I think of Bagels, I think of New York.
During my catering years in New York, I worked in a clothing store as well, to earn some extra cash. The girl I worked with introduced me to Bagels and Lox. We had a deli just across the street from where we were working, so I ran back and forth all the time discovering all sorts of American delicacies, new to me. I had never even heard of Lox. For those like me, Lox is a fillet of brined Salmon. A thick layer of cream cheese and then the salty Lox. So good. I bought them all the time. I had never seen Bagels in europe before. I was always a bit reluctant to make them because I knew you had to boil them first, and it just looked very complicated. Well it really isn’t as scary as it looks. Actually easier than some simple breads. The boiling in the sugary/salty water gives Bagels that unique shiny chewiness, that you just can’t achieve any other way. So for those who are thinking of skipping the boiling part….. you’re just going to end up with plain buns with a hole in them, so no. If you have never made these before, try it on a Sunday when you have plenty of time, you will see how good they turn out. Just like from a New York Bakery.
  • 2 cups whole grain spelt flour
  • 3 cups white spelt flour
  • 2 tsp dried yeast
  • 1 tbsp. salt
  • 1 1/2 C. + 2 tbsp. lukewarm water
  • 2 1/2 tbsp. Coconut sugar
  • 2 tbsp. Olive oil
  • 1 tbsp potato starch/flour
  • 1 tbsp rice or date syrup, or coconut sugar
  • 1 tbsp salt
  • Garnish to sprinkle on top. See comment below.


To make the dough combine the first 6 ingredients, and mix a little bit, then sprinkle in the salt and knead for 10 minutes until the dough is smooth and elastic. Divide the dough into 10 equal portions and form into small balls.


Form the bagels by pressing your thumb in the middle and create a hole.

Place the bagels on a baking tray covered with baking paper and cover with cling film. Allow them to rise for one hour at a warm room temperature.

Preheat the oven to 425° F / 220° C.

Mix the potato starch into a cup of cold water, then add to  a large pot of water and add the remaining 1 tbsp.  of syrup (or sugar) and salt . Bring to a rolling boil and then lower the heat so the water is just simmering. Drop the bagels, two or three at a time into the water.


After about one minute, turn them over and cook for another minute. Take them out using a slotted spoon and place them on a baking tray lined with baking paper. Sprinkle with the topping of your choice*. Place the tray of bagels in the oven, lower the temperature to 400° F / 210° C degrees Celsius and bake for 25 minutes, until they start to brown. Take the out of the oven and let them cool on a rack. They freeze very well.


Fresh from the oven.

  • Toppings can be anything like Sesame seeds, Sunflower seeds, Pumpkin seeds, Poppy seeds and the typical “Everything” Bagel, for which I have written the ingredients below.

Everything seasoning;

Makes about half a cup. 

2 tbsp. Poppy seeds

2 tbsp.Sesame seeds

1 tbsp. dried onion powder

2 tsp. dried garlic powder

1 tsp. dried oregano (optional)

1 tsp. coarse sea salt


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