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🍽️ Beetroot Bagels

290 kcal · 30 min · 4 servings

Ingredients

• 0.5 cube yeast (21 g)
• 1 tbsp raw cane sugar (15 g)
• 1 egg
• 200 ml beetroot juice
• 2 tbsp rapeseed oil
• 2 tsp salt
• pepper
• 1.5 tbsp beetroot crystals or beetroot powder
• 300 g wheat flour Type 1050
• 100 g whole wheat flour
• 30 g black sesame seeds (2 tbsp)

Instructions

1. 1. Crumble the yeast into a small bowl.
2. 2. Sprinkle the raw cane sugar over it.
3. 3. Let the mixture rest for 10 minutes until the yeast has dissolved.
4. 4. Separate the egg.
5. 5. Add the egg yolk along with the juice, oil, salt, pepper, and beetroot crystals to the yeast.
6. 6. Mix everything well.
7. 7. Combine the flours.
8. 8. Add the flour mixture gradually to the liquid.
9. 9. Knead the dough until it is smooth and homogeneous.
10. 10. Cover the dough.
11. 11. Let it rise for about 1 hour.
12. 12. Knead the dough once more.
13. 13. Divide it into 7 equal portions.
14. 14. Shape them into balls.
15. 15. Press them slightly flat.
16. 16. Press a hole into the center of each piece with your fingers.
17. 17. Widen the hole a bit.
18. 18. Cover the bagels.
19. 19. Let them rise for another 30 minutes.
20. 20. Bring water to a boil in a pot.
21. 21. Boil the bagels one by one for about 45 seconds.
22. 22. Remove them.
23. 23. Let them drain.
24. 24. Place them on a baking sheet lined with baking paper.
25. 25. Brush the bagels with the egg white.
26. 26. Sprinkle sesame seeds over them.
27. 27. Bake them in the preheated oven at 180 °C (convection 160 °C; gas mark 2–3) for about 20 minutes.
28. 28. Enjoy the bagels warm or cold.

Nutrition per serving

• kcal: 290
• Protein: 10 g · Fett/Fat: 8 g · Carbs: 43 g