Whole Grain Bagels
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 20 g yeast
- 1 teaspoon cane sugar
- 100 ml milk
- 2 tablespoons oil
- 1 egg (s) (separated)
- 1 teaspoon salt
- 200 g flour (whole wheat flour)
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast and sugar in the lukewarm milk. Add the oil and egg yolk to the milk mixture and whisk well. Now pour the mixture into the flour, add the salt and knead everything well until you have a smooth dough. Cover with a cloth and let rise for 20 minutes.
- When the dough has doubled in volume, squeeze it, remove it from the bowl and divide it into pieces of equal size. Bring a large saucepan with salted water to a boil and preheat the oven to 200 ° C medium heat. Roll the pieces of dough into a ball, then drill a hole in the middle with your finger and form a ring. Poach the rings in boiling water for one minute on each side. Remove with a slotted spoon, place on a baking sheet, brush with egg white and sprinkle with sunflower seeds. Bake for 20 minutes, until lightly colored.
- Tips: Perfect bagels should be firm and thin
- Have crust. The bagel dough can be varied according to taste and served as desired, with fried bacon cubes, herbs, berries, onion cubes, cheese, sesame, poppy seeds, caraway seeds, garlic.
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