Carrot Juice Bagels
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 24 mins |
| Total Time | 2 hrs 34 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 100 ml carrot juice
- 175 g spelled flour, (wholemeal spelled flour)
- a bit salt
- 7 g yeast, fresh
- 1 teaspoon cane sugar
- 2 g stevia, replaces about 0 cane suar
- some cardamom
- some orange peel, grated
Print Recipe
Pin Recipe Instructions
- Warm up the carrot juice. Mix wholemeal spelled flour, cane sugar, stevia sweetener, orange peel, cardamom and a little salt, form a hollow. Crumble the yeast into it. Pour about half of the carrot juice over it, dust some flour from the edge over it. Cover with a kitchen towel and let rise for a few minutes on the heater.
- Pour the rest of the carrot juice over it, knead extensively to form a smooth dough that is neither sticky nor too dry. Leave covered on the heater to rise. 30 minutes, knock off, so knead very well (it will then become looser), cover and let rise on the heating for another 30-45 minutes.
- Shape 3 bagels (flat and larger or a little thicker, if you like), leave to rise on the heating for 15 minutes on the baking sheet (covered with a kitchen towel).
- Heat the water in a large saucepan with a little salt, a pinch of sugar and sprinkle sugar. Preheat the oven to 200 ° top and bottom heat.
- Boil the bagels in boiling water for about 2 minutes. Then bake in the middle of the oven for about 22 minutes, depending on how thick the bagels are.
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