Pretzel Bagels
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 400 g flour (e.. 1/2 spelled flour, 1/2 whole wheat flour)
- 210 ml milk
- 20 g yeast, fresh
- 1 teaspoon, leveled salt
- 0.5 teaspoon ½ sugar
- 2 teaspoons rapeseed oil
- 50 g bakin soda
- 1 liter water
Print Recipe
Pin Recipe Instructions
- Put the flour in a bowl, mix if necessary and make a larger hollow in the middle. Warm up the milk a little, dissolve the yeast, salt and sugar in it. Then stir in the oil and pour the mixture into the well. Let this pre-dough stand for 15 minutes, then knead everything into a smooth dough. Dust the dough with a little flour and let rise covered for 1 hour.
- When the dough has twice its volume, form six to eight balls out of it. Drill holes in the center with your thumb or the handle of a wooden spoon and use your hands to widen the holes (to about 3 cm in diameter) to form rings.
- Bring the water to a boil in a pan or a large saucepan and add the baking soda - but be careful, it foams a lot, so keep the water just below the boiling point as possible.
- Put the rings in the water, turn after a minute and simmer for another 30 seconds. Carefully remove from the water, preferably with a slotted spoon and place on a baking sheet lined with baking paper or greased. Bake in the oven at 200 ° C (top / bottom heat) for 20-25 minutes.
- I especially like the avocado cream (mash ripe avocado with a chopped tomato, a teaspoon of vinegar, pepper and salt. Even finer: add 1 finely chopped, boiled egg).
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