Spelt and sesame bagels
Bagels have been a must-have in everyday life in America for years. An airy yeast ring with the typical hole in the middle. While the dough is somehow chewy and yet fluffy and soft, the bagels taste both sweet and savory. Whether you fancy something sweet or something savory - bagels always work! The hole is there for a reason: it makes transportation easier and also ensures that the bagel is evenly browned and looks like something out of a picture book.
Preparation time 2 hours
Cooking time 30 minutes
Ingredients
Ingredients for 6 portions
Spelt and sesame bagels
- 240 ml lukewarm milk
- 200 g wholemeal spelt flour
- 200 g spelt flour type 630
- 40 g soft butter
- 10 g salt
- 10 g yeast
- 6 g sugar
- 1 L water
- 1 tsp honey
- 1 egg white
- Sesame seeds
Preparation
- Dissolve the yeast and sugar in lukewarm milk.
- Place the remaining ingredients in a bowl.
- Add the yeast mixture and knead for 3 minutes on a low setting.
- Leave the dough to rise for 1 ½ hours.
- form 6 dough pieces.
- Place the dough ball on the bagel molds, carefully press down and then flatten.
TIP: If you don’t have a mold, you can also use a spoon to make the hole. - cover and leave to rest for 30 minutes.
- Bring the water and honey to the boil.
- Reduce the temperature so that the water is slightly below boiling point.
- Place the bagels in the water for 30 seconds (when they start to float, first one side for 30 seconds and then the other for another 30 seconds).
- Place on a baking tray.
- Brush the bagels with egg white and sprinkle with sesame seeds.
- bake for 18 to 20 minutes at 200°C top/bottom heat.
- Leave the bagels to cool on a wire rack.
Thanks again to Britta for the great picture and recipe. Feel free to visit her blog too. Click here for the blog.
