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Baking recipe · from the recipe book

Spelt Oat Everything Bagels

Chewy, nutty spelt bagels studded with rolled oats and capped with a crunchy garlic-onion-sesame and oat everything topping.

Spelt Oat Everything Bagels

Ingredients

  • 1¼ lb560 gWhole spelt flour
  • 1¼ cups160 gBread flour
  • 1⅓ cups110 gOld-fashioned rolled oatsdivided: 80 g for the dough, 30 g for the topping
  • 10¼ cups2,420 gWaterdivided: 420 g lukewarm for the dough, 2000 g for boiling
  • 1 packet7 gInstant yeast
  • 2½ tbsp50 gHoneydivided: 20 g for the dough, 30 g for the boiling water
  • 1 tbsp18 gSaltdivided: 14 g for the dough, 4 g for the topping
  • 1 large33 gEgg whiteslightly beaten
  • 2½ tbsp24 gSesame seeds
  • 1¼ tsp4 gGarlic powder
  • 1¾ tsp4 gOnion powder

Steps

  1. In a large bowl, stir together the whole spelt flour, the bread flour, the 80 g dough portion of the oats, the instant yeast and the 14 g dough portion of the salt.
  2. Stir the 20 g dough portion of the honey into the 420 g lukewarm dough portion of the water, pour it over the dry mixture and mix into a stiff, shaggy dough. This is about 58% hydration and 2% salt, firm as bagel dough should be.
  3. Knead on a clean, dry counter for 8 to 10 minutes until smooth and springy; spelt dough tears if overworked, so stop once it holds together smoothly.
  4. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until puffy and about 1.5 times its size.
  5. Divide the dough into 12 equal pieces, roll each into a tight ball, cover and rest 10 minutes.
  6. Poke a lightly dampened thumb through the center of each ball and stretch the hole to about 1.5 inches. Set the bagels on a parchment-lined sheet pan, cover tightly and refrigerate overnight, 10 to 14 hours.
  7. Make the everything topping: mix the 30 g topping portion of the oats with the sesame seeds, garlic powder, onion powder and the 4 g topping portion of the salt.
  8. Preheat the oven to 450°F (230°C). Check one bagel by dropping it into a bowl of cool tap water; if it floats within a few seconds the bagels are ready to boil.
  9. Bring the 2000 g boiling portion of the water to a boil in a wide pot and stir in the 30 g boiling portion of the honey.
  10. Boil the cold bagels 3 or 4 at a time for 45 seconds per side, then lift them back onto the lined sheet pan.
  11. Brush the tops with the egg white and press each top generously into the everything topping.
  12. Bake 20 to 24 minutes, until deep golden and 200°F (93°C) in the center.
  13. Cool the bagels on a rack for at least 30 minutes before slicing.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Egg, Gluten, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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