Having some amazing smoked salmon from a place called Samaki, I got ambitious and decided to make some bagels. Thinking of my  baking buddy Mick Hartley, who would wince if I used commercial yeast, I made a straight dough with just a poolish and a twist, a bagel minus wheat, but using whole white spelt, rye and a tad of leftover kamut, a bastard bagel for sure.

The poolish was a quick four hour rise.Final dough got about an hour to bulk, shape and onto a sheet pan, covered and retarded for a slow cold rise in the fridge. When my cat woke me up in the morning 5:00 am, I filled a pot with water, popped in a tablespoon of baking soda, and boiled the bagels. Then I baked them at around 400 F for about 10 minutes till they golden brown.

Overall, these bagels didn’t puff as much as regular ones with just wheat. I suppose not adding more yeast in the final dough might have given these spelt and rye bagels more air rather then a healthfood store kind of pallid look, but still had great flavor and less jaw breaking chew.