The crinkly, savoury yeast pastries are a must, especially at a brunch with a rich breakfast buffet!
Based on the recipe of one of my former instructors Stina Spiegelberg from the Plant Based Institute, this recipe is a great basis. You can also modify it yourself, for example by adding
- other types of flour can be used (note: the more wholemeal, the more liquid you need),
- seeds or kernels can also be incorporated into the dough,
- Beetroot juice is used instead of water to colour the dough pink,
- some turmeric is added to colour the dough yellow,
- some black charcoal is added to colour the dough black.
Let off steam and enrich your breakfast table with the most colourful creations. I can't wait to see what you come up with. Feel free to share it with me on Facebook or Instagram.
But now let's go!
Preparation time: approx. 15 min
Walking time: Overnight or approx. 60 min + 30 min after moulding the bagels
Baking time: approx. 20 min
Ingredients for approx. 18 bagels
- 1 cube of yeast
- 450 ml lukewarm water
- 2 tbsp sugar
- 400 g wholemeal spelt flour
- 400 g spelt flour type 630
- 1.5 tsp salt
- 120 ml oil
- 100g kernels of your choice
Preparation
Mix the flour and salt in a bowl. Make a well and add the oil, the yeast mixture and the remaining lukewarm water. Slowly mix the flour with the liquid and then knead gently until an elastic dough forms. Shape into a smooth ball, sprinkle with a little flour, cover and leave to rise in a bowl in the fridge overnight.
If you want to finish baking the bagels on the same day, you can also cover the dough and leave it to rise at room temperature for approx. 60 minutes.
Shape the dough into 18 balls, make a hole in the centre with your fingers and arrange in a nice bagel shape on baking trays. Leave to rise for another 30 minutes.
Meanwhile, heat a large pan of water and then cook each bagel for about 2 minutes on both sides in gently simmering water.
Then spread the dough pieces on baking trays, dab with water and sprinkle with seeds.
Bake at 180°C top/bottom heat for approx. 20 min. Remove from the oven and sprinkle with a little water so that the dough remains moist when it cools.
Happy Breakfast!
Your Katinka
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