Reprinted from The Blood Type Diet Website (

Spelt Bagels
2 votes

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...!)

Best Used By Blood Types:
  • Type A (2 beneficials)
  • Type A Non Secretor (1 beneficials)
  • Type AB (3 beneficials)
  • Type AB Non Secretor (4 beneficials)
  • Type B (4 beneficials)
  • Type B Non Secretor (3 beneficials)
  • Type O (1 beneficials)
  • Baked Good
  • 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.

BTD Core Ingredients Analysis:

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Egg (chicken)1 N N N B N N N N
Spelt Flour/Products2 ,3 ,4 ,5 N N N N N N N A
Olive Oil1 ,4 B B B B B B B B
Yeast (Bakers)  N N N N N N N N
Sea Salt1 N N N N N N N N

BTD Variations and Substitutions Analysis:

Beverage Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Rice Milk2 N N B B B B N N
Soy Milk2 B N N A A N N A
Milk (Goat)- N A B B B B A A
Milk (Cow-Whole)- A A A A B N A A

Sweetener Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Agave Syrup- N N N N N N N N
Sugar (Brown/White)- N A N A N A N A

[1] This recipe uses ingredients which may help limit bacterial overgrowth.
[2] This recipe uses ingredients which may be genetically modified .
[3] This recipe uses ingredients with a high glycemic index.
[4] This recipe uses ingredients rich in lignans.
[5] This recipe uses ingredients which are high in phytates.

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.

    If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.

    Please Note:
    When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.

    Revision History:
    • Revised Oct 09, 2007 at 05:45 PM By: Drea