Reprinted from The Blood Type Diet Website (

Spelt Bagels
Contributed by: PolyFrom the Recipe Archives


Nice soft bagels suitable for sandwiches etcetera. Can be made into 12 rolls. Let them rise for 20 minutes and bake like bagels.This recipe is modified from a recipe by the Danish Diabetes Association. (Please excuse possible language-blunders...!)

  • 1 cup milk (soy, rice, goat or cows)
  • 1 packet of yeast
  • 1 egg
  • 1 Tablespoon olive oil
  • 1 teaspoon sugar [or BTD compliant sweetener]
  • 1 teaspoon salt
  • 2 cups whole spelt flour
  • 2 cups white spelt flour
  • 1 Tablespoon sea salt [for boiling bagels]
  • 1 egg, beaten [for glazing bagels]
How to make it:
  1. Heat the milk until hand-warm and dissolve the yeast into it.
  2. Pour into mixing bowl.
  3. Add the remaining ingredients but hold back some of the white flour for later.
  4. Mix thoroughly by hand or machine.
  5. Set dough to rise on a warm location for 45 minutes.
  6. Preheat oven to 400 degrees F.
  7. Sprinkle the kitchen counter with some of the remaining white flour and knead the dough thoroughly on it.
  8. Divide into 12 parts.
  9. Roll each part into a 'sausage'.
  10. Form into rings.
  11. Bring water to a boil, add salt and cook the bagels for 2 minutes each.
  12. Place on baking plate (greased or with baking sheet) and glaze the bagels with the whisked egg.
  13. Bake 17 to 18 minutes or until nicely browned.