Sesam-Bagels mit Kürbis
Sesame bagels with pumpkin are a recipe featuring fresh ingredients from the baking category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g pumpkin flesh (e.g., muskmelon)
- 350 g flour
- 0.5 cube fresh yeast (21 g)
- 0.5 tsp Sugar
- 2 tbsp plant oil
- 1 tsp salt
- 150 g yogurt
- flour for working
- 1 Egg white
- 2 tbsp Sesame
Instructions
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1.
Coarsely cut the pumpkin into pieces and steam until soft, about 25 minutes. Let it cool, then press through a potato masher and allow to dry. In a bowl, place the flour and form a well in the center. Crumble the yeast into the well and stir with sugar, a little flour, and 2–3 tbsp lukewarm water until combined. Cover and let rise for about 15 minutes. Then mix in the pumpkin mash, oil, salt, yogurt, and additional lukewarm water as needed to form a smooth dough that releases from the bowl edges. Cover again and allow to rise for another ~30 minutes.
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2.
Preheat the oven to 180 °C (356 °F) with upper and lower heat.
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3.
On a floured work surface divide the dough into about ten equal pieces, roll each into a ~15 cm long strand. Pinch the ends together to form rings. Boil salted water; drop the bagels in batches for about one minute, turning once, then remove, drain, and place on parchment-lined baking sheet. Brush with beaten egg white and sprinkle sesame seeds. Bake in the preheated oven for ~30 minutes until golden brown. Remove and let cool.
