This recipe yields 6 bagels


  1. -2 cups white spelt flour

  2. -1 cup whole grain spelt flour

  3. -2 teaspoons Sekowa Spezial Backferment (lactic acid ferment honey Rudolph Steiner Demeter group makes this )

  4. -2 teaspoons sugar

  5. -1 teaspoon Himalayan salt

  6. -2 teaspoons olive oil

  7. -1 cup warm water

These recipes use spelt flour, rice flour, corn flour, rye flour. Some 800 years ago Hildegard von Bingen, (St. Hildegard) wrote about spelt:

"The spelt is the best of grains. It is rich and nourishing and milder than other grain. It produces a strong body and healthy blood to those who eat it and it makes the spirit of man light and cheerful. If someone is ill boil some spelt, mix it with egg and this will heal him like a fine ointment."


Combine all of the dry ingredients in a large bowl and make a well in the center. Add the oil and water; mix with a wooden spoon until all comes together and commence kneading on a lightly floured surface until the dough is smooth and elastic; about 10 minutes. Place dough back into the bowl, cover with plastic wrap and a dish towel. Allow to rise for about 90 minutes in a warm place until proofed to 1½ times the size in bulk. If unable to find backferment, try regular yeast 2 1/2 teaspoons.

[Just before the next step, bring 6 cups of water to a boil and stir in 1 tablespoon of coarse salt. Maintain heat at a gentle simmer. Preheat oven to 400 degrees.]

After the initial rising period, punch down dough and divide into 6 equal portions. Roll each portion into a rope of 10 inches in length, tapering the ends slightly. Bring the tapered ends together and overlap by 2 inches. With the end that is facing outward, wrap and enclose the other end and pinch to seal. Set aside on a lightly floured surface, cover with a clean kitchen towel, and allow to rest for 15 minutes.

[Prepare a baking sheet with parchment paper and a light sprinkling of yellow cornmeal.]
After their brief rest, the bagels are placed into the simmering water for about 2 minutes, flipping them over with a slotted spoon halfway between cooking time. Remove and place onto prepared baking sheet. Bake for approximately 25 minutes or to a light golden brown. Cool for several minutes before slicing.

For a more detailed description on how to bake bagels complete with pictures try:

Spelt Bagel Recipe without yeast

Start by grinding the grain fresh every day ;  mix this flour with water to make a starter. This starter stands for 8 to 10 hours, depending on the weather, during which time it begins to culture. It is then mixed with more flour, water, and salt, and made into a bread dough nothing added—just the flour and water to make a starter. See deseem starter for baking non yeasted spelt bread. One could use this starter and bake non yeasted spelt bagels.

Bagel Notes

If you like a bagel and cream cheese, a suggestion to try is spelt bagels with an all fruit jam or a soft goat cheese or if you wish a fat free cream cheese. The full fat cheeses have the highest concentration of animal estrogen. If you prefer to buy your bagels here are a few suggestions.

French Meadows Bakery based in Minneapolis Minnesota (with an airport bakery shop)

has organic spelt bagels and hempseed bagels. Ingredients Sprouted Organic Whole Spelt, Filtered Water, Unrefined Sea Salt.

Pacific Bakery based near San Diego California makes yeast free spelt breads. If you ever bake your own, yours will win hands down in any taste test. They sell a video that explains how to bake yeast free breads that I find very good.

Vita-spelt from Purity foods in Michigan sells organic spelt garlic bread, flour and grain. I made a trip up to purity foods the last time in Michigan and bought $100 worth of spelt flour.

Alvarado St sprouted spelt bagels

These contain yeast but the grain is sprouted. There is also a tiny bit of soy.

Bagel Brothers

Sticklings Bakery

If you happen to live in New York,Westerly Health Foods makes fresh spelt bagels daily

913 8th Ave  New York, NY 10019(212) 586-5262


Spelt Bagel Recipe with yeast

Boiling bagels in water