Crunchy Bagels

Ingredients

• 300 g whole wheat flour
• 100 g oat flour
• 1 cube yeast
• 1 tbsp apple syrup
• 200 g yogurt (3.5 % fat)
• 2 tbsp sunflower oil
• 1 tsp salt
• 1 egg
• 100 g muesli mix
• 1 Egg white
• 4 tbsp coarsely chopped hazelnuts
• flour (for the work surface)

Instructions

1. 1.

   Place the whole wheat and oat flour on the work surface and form a well in the center. In the well crumble the yeast with apple syrup, 100 ml lukewarm water and a little flour; cover and let rise for 20 minutes. Knead in the yogurt, oil, salt, egg and muesli mix; rest another 20 minutes.

2. 2.

   Preheat the oven to 180 °C (convection).

3. 3.

   Divide the dough on a floured surface into 10 equal pieces and roll each into a ~15 cm long strand. Pinch the ends together to form rings. Boil the bagels in salted water for about 1 minute, turning once; drain and place on parchment-lined tray. Brush with whisked egg white and sprinkle hazelnuts. Bake in the preheated oven for ~30 minutes until golden brown. Remove and cool.