Can I make these bagels without active starter?

Yes! If you forgot to feed your starter in time, have some discard on hand, or just want to bake on a whim, you can replace the active starter with sourdough discard and add 1 sachet (7g) of instant yeast to the dough. Let the kneaded dough rest for 45-60 minutes, then shape and fill your bagels. After shaping, let them proof for 30 minutes before boiling.

I don't have a grain mill, can I still make these?

Yes, of course! Store-bought whole grain spelt flour can be used in place of fresh-milled spelt flour. Alternatively, If you're baking in Europe or anywhere else in the world where "hard wheat" isn't common (and can only be found listed on a bag of pasta), you can substitute with whole wheat flour. In North America, where whole wheat flour is typically made from hard wheat, you might want to try white whole wheat flour. It’s the closest match to soft wheat whole wheat flour, though it will still behave a little differently.

Help, my dough ripped during shaping, what do I do?

Stay calm. it's not the end of the world. As long as the ends are sealed, they'll be fine. I have tested these extensively and even when the dough ripped to expose the cinnamon swirl filling, the bagels got through boiling and baking just fine. No bagels were harmed during the testing of this recipe.

Can these bagels be made vegan?

Yes, they're super easy to veganize! Use a vegan block butter or margarine instead of butter, and replace the honey in the dough with maple syrup or additional brown sugar. Still delicious!

Sourdough

Welcome to the Sourdough section! This is where we dive into the art of sourdough – from nurturing your starter to baking everything from bread to sweet treats. Everything you need to master the craft of sourdough baking is right here.