Spelt & Whole Wheat and Flax Seed Bagels

Spelt is one of those especially nutritious ancient wheats. These bagels are crusty but moist and full of heart-healthy flavour.



  • 2 cups warm water
  • teaspoons instant yeast
  • 2 cups organic whole-wheat flour
  • 2 tablespoons honey
  • 2 teaspoons salt
  • 1 teaspoon malt powder, optional
  • cup ground flax seeds
  • ¼ cup bran flakes or natural bran
  • 1 cup white or regular spelt flour
  • 2½ - 3½ cups unbleached white bread flour
  • Sesame seeds
  • Flax Seeds

Kettle Water

  • 6 quarts water
  • 2 tablespoons honey
  • 2 teaspoons salt


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. Preheat oven to 450°F.

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. Bake until nicely browned, turning once, about 15-20 minutes.