Spelt is one of those highly nutritious ancient wheats. People with gluten sensitivity sometimes find it easier to digest but for anyone seeking added food value in their favourite bagel, this is a perfect recipe. These are crusty, chewy, moist and full of flavour, and heart-healthy affairs. There is just enough whole-wheat and spelt to be extra-healthy and enough unbleached white bread flour to ensure the bagels are not dry. A little ground flaxseed is on the inside and flaxseed and sesame seeds coat the outside. Easy to make, these bagels also freeze well and bread machines do a super job making the dough. I make dough batches, (having the bread machine mix a batch whilst I am simmering and baking the first batch of bagel dough). Health food stores sell malt powder or you can use some malt syrup (health food stores or beer-brewing stores should stock it). By the way, if you can find it, the newer White Spelt flour makes sublime bagels.