Beet Bagels

Ingredients

• 0.5 cube yeast (21 g)
• 1 tbsp raw cane sugar (15 g)
• 1 egg
• 200 ml Beet juice
• 2 tbsp Rapeseed oil
• 2 tsp salt
• Pepper
• 1.5 tbsp beet crystals or beet powder
• 300 g wheat flour type 1050
• 100 g whole wheat flour
• 30 g black sesame (2 tbsp)

Instructions

1. 1.

   Crumble yeast into a small bowl. Sprinkle with raw cane sugar and let stand for 10 minutes until the yeast is liquid. Separate egg. Add yolk with juice, oil, salt, pepper, beet crystals to the yeast and mix. Mix flours, add gradually, process into a homogeneous dough and let rise covered for about 1 hour.

2. 2.

   Knead the dough again and divide it into 7 portions, shape them into balls, flatten them slightly with your fingers, and push a hole into the center and widen it. Let the bagels rise for another 30 minutes covered.

3. 3.

   Bring water to a boil in a pot. Cook the bagels one after another for about 45 seconds, drain, and place them on a baking sheet lined with parchment paper. Brush the bagels with egg white, sprinkle with sesame seeds, and bake in a preheated oven at 180 °C (160 °C convection; Gas: level 2–3) for about 20 minutes. Enjoy the bagels warm or cold.