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Parve
Easy
2 Hours, 30 Minutes
Diets 
The trick with this dough is the amount of water in it. The softer the dough the softer the bagel, but it is harder to work with. I recommend starting with two and a half cups of water, and then adding the remaining half cup while kneading, as needed.
8 cups Shibolim Spelt or white spelt flour
2 tablespoons Gefen Dry Yeast
3 tablespoons sugar
1/2 cup Gefen Canola Oil
1 heaping tablespoon Gefen Salt
2 and 1/2 to 3 cups warm water
1 beaten egg
your choice of seeds/ toppings (see step 5)
Combine all the dough ingredients, starting with one cup of water, and knead until you form a dough. Gradually add more water until a relatively soft dough is obtained.
Knead the dough for five minutes, let it rest for 10 minutes, then knead again for five minutes.
Let the dough rise for about an hour and a half in a warm place.
Divide the dough into four-ounce balls (a medium-size if you do not have a scale) and form bagel shapes, or leave them as round buns. Let the bagels rise for another 20 minutes.
Brush with egg wash and sprinkle with sesame seeds, flax seeds, oats, coarse salt, or whatever you like.
Bake in a preheated oven at 350 degrees Fahrenheit for about 25-30 minutes or until nicely browned.
These bagels keep wonderfully in the freezer!
Photography by Shoshi Sirkis
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