Spelt Bagels
The American pastry is becoming increasingly popular here as well: Try the spelt bagels from Spoonsparrow.
Ingredients
- 450 g spelt flour type 1050 (or whole‑grain spelt flour)
- 21 g yeast (½ cube)
- 0.5 tbsp raw cane sugar
- 125 ml lukewarm milk
- 60 ml oil
- 1 tsp salt
- 1 egg
- 1 Egg white
- sesame seeds
- sunflower seeds
- pumpkin seeds
- poppy seeds
Instructions
-
1.
Dissolve the yeast in lukewarm milk with 1 tbsp of sugar, then mix with flour, oil, salt and egg; knead well with a dough hook and let rise covered in a warm place for about 30 minutes.
-
2.
Knead again thoroughly and allow to rise another 30 minutes.
-
3.
On a floured surface combine the dough, divide into ten equal pieces, shape each into a ball, press a hole in the center and stretch it to about 4 cm wide; form a ring and let rise for about 15 minutes.
-
4.
Drop the bagels portion‑by‑portion into boiling salted water for about 1 minute, turning once, then remove, drain and place on a baking sheet lined with parchment paper. Brush with beaten egg white and sprinkle with sesame seeds, sunflower seeds, pumpkin seeds and poppy seeds as desired. Bake in a preheated oven at 200 °C for about 20–25 minutes until golden brown.
