Spelt is one of those especially nutritious ancient wheats. These bagels are crusty but moist and full of heart-healthy flavour.
Stack two baking sheets together and line the top one with parchment paper.
In a mixer bowl, briskly whisk together water and yeast. Fold in the whole-wheat flour and then briskly whisk in the honey, salt, malt, flax seeds, bran, spelt, (already added) whole-wheat flour and half of the white flour. Knead 10-12 minutes, adding in more as required to make a very slick dough. Let rest 20 minutes, lightly covered in plastic wrap.
Fill a large pot two-thirds filled with water and add the honey and salt. Allow to come to a gentle boil. Divide dough into 12 sections. Form each into an 8-10 inch rope. Press two ends together, and roll back and forth on a work surface to “lock” and form a ring or bagel. Have a bowl of sesame seeds nearby.
Place bagels in simmering water a few at a time and simmer, turning once, for about 3 minutes. Place bagels on parchment-lined baking sheet. When they are all done, toss them well in sesame seeds, dust on some flax seeds and then put the bagels back on baking sheet.
© 2018 Marcy Goldman. All rights reserved.