Bagel “Cornspitz”

by Editorial Staff

Rye and wheat bagels with a crispy crust and a spicy taste.

Ingredients

  • Wheat flour – 320 g
  • Rye flour – 160 g
  • Dry yeast – 1.5 teaspoon
  • Water – 300 g
  • Brown sugar – 2 tablespoons
  • Vegetable oil – 40 g
  • Malt – 3 tablespoons
  • Bran – 3 tablespoons
  • Sesame seed – 1 tablespoon
  • Flax seed – 1 tablespoon
  • Cumin – 1 teaspoon

Directions

  1. Pour 50 g of boiling water over the malt. Add 2 tablespoon. flour and leave for half an hour in a warm place.
  2. Dissolve yeast in warm water, 2 tablespoon flour, 2 tablespoon. brown sugar. Mix. Give 15 minutes for the dough to rise.
  3. Mix wheat and rye flour, add salt and bran. Mix.
  4. Pour malt into flour. Add dough. Knead the dough and leave to rise for 2 hours. Cheat a couple of times in the process.
  5. Form the bagels. Sprinkle with sesame seeds, flaxseed and caraway seeds.
  6. Leave to stand for half an hour.
  7. Bake in an oven heated to 180 degrees for 15-20 minutes.

Bon Appetit!

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