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SPELT BAGELS WITH HEMP SEEDS

5. October 2021
spelt bagels
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Cooperation with Sunday Natural 

Homemade full grain spelt bagels with hemp seeds! So delicious, easy to make and so packed with nutrients.

Did you know that hemp seeds contain all nine essential amino acids? They are also very rich in omega-3 acids, and high in protein and good fats.

They don’t contain THC, so no worries when having the spelt bagels breakfast or bringing them to a brunch 🙂

hemp seeds with packaging

Sunday Natural have provided me with their peeled organic hemp seeds* for our Cooperation.

Use code VEGANBUFFET10 to get 10% at checkout off Sunday Natural’s broad selection of high-quality superfoods and supplements (except bundles & sets). Have a look at Sunday Natural’s online shop here.

If you like hemp seeds, you also want to check out my pink hemp granola*.

spelt bagels on tray

I use full grain spelt flour, but of course other flours will work if you don’t like full grain. You can also just use half full grain and half other, so you get the best of both worlds.

pile of spelt bagels
Dinkelbagels mit Hanfsamen

SPELT BAGELS WITH HEMP SEEDS

Nina
Homemade full grain spelt bagels with hemp seeds! So delicious, easy to make and so packed with nutrients.
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Prep Time 30 mins
Cook Time 22 mins
Geh – und Ruhezeit für den Teig 1 hr 20 mins
Total Time 2 hrs 12 mins
Course Brunch
Cuisine Fusion cuisine, Fusionsküche
Servings 6 Bagels

Ingredients
  

  • 360 g full grain spelt flour 3 cups
  • 7-9 g dry yeast
  • 1/2 teaspoon sugar
  • 1 teaspoon salt
  • 240 ml lukewarm water 1 cup
  • plant cream
  • hemp seeds
  • 1 tablespoon baking soda optional
  • 1 teaspoon sugar optional

Instructions
 

  • Combine flour, yeast, salt and sugar in a bowl, mix, add water and knead for about 10 minutes by hand or with a machine at medium speed. Just add a little water or flour if the dough is too flaky or sticky.
  • Apply a little oil to a bowl and your hands, place the dough in the bowl to let it rise for about 1 hour.I usually cover it with a damp towel and put it in the warm, switched-off oven. The temperature should be around 30°C/ 85°F. Temperatures over 40° kill the yeast.
  • After an hour, the dough should have doubled. Punch it down to release the air. Knead again for a moment, then form 6 balls.
  • Poke a hole in the middle of each of them and make it bigger with your fingers. Cover again and let rest for another 20 minutes.
  • In the meantime, preheat the oven to 220°C/ 410°F, prepare a baking sheet with parchment paper and bring a big pot of water to a boil.
  • You can add some baking soda and sugar to the water if you like a pretzel crust.
  • Place the bagels one by one in the boiling water for about 30 seconds and then put them on the baking sheet.
  • Glaze with plant cream and sprinkle with hemp seeds, then bake for 22 minutes and serve warm.

Notes

It is also possible to use fresh yeast. I dissolved 21 g (half a cube) with the sugar in the lukewarm water, let it rest for 10 Minutes and then mixed it with flour and salt in the bowl, kneaded it for 10 minutes as well.
Keyword bread rolls, Brötchen
Did you enjoy this recipe?A 5 star rating would mean the world to me and I always love to see your pictures on instagram @flymetotheveganbuffet

Use code VEGANBUFFET10 to get 10% at checkout off Sunday Natural’s broad selection of high-quality superfoods and supplements (except bundles & sets). Have a look at Sunday Natural’s online shop here.  

If you like my hemp bagels, you might also enjoy my other recipes in collaboration with Sunday Natural:

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2 Comments

  • a person
    6. December 2022 at 03:13

    I did this recipe, and followed everything. My bagels turned out terrible! The boiling part ruined my dough, and then, when I baked them they had water pockets Disgusting. I had to bake them longer to try and dry them out which made them so hard, that I find them inedible. Not impressed.

    Reply
    • Nina
      6. December 2022 at 07:53

      Hi, I’m sorry your bagels didn’t work out. As this recipe is based on the classic recipe for bagels which works for us all the time, I wonder what has gone wrong. Are you sure the dough was nice and elastic, not too sticky or crumbly? Did the dough rest long enough? Did you maybe use gluten free flour? Had the yeast expired? I’m not sure what you mean by water pockets. Boiling before baking is how you make bagels, so something must have gone wrong with your dough.

      Reply

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