Traditional bagels

Ingredients for 1 servings:

• 250 ml mineral water
• 25 g yeast
• 1 tbsp agave syrup
• 500 g spelt flour type 630
• 1 tsp sea salt
• 2 tbsp olive oil
• 100 g Greek yogurt, 10%
• 1 tbsp, heaped honey
• 4 liters of water
• e.g. sesame, sunflower seeds, pumpkin seeds or similar.
• 2 egg yolks

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

with spelt flour and yogurt

Stir the mineral water, agave syrup, and yeast for 3 minutes at 37°C. Then add the yogurt, flour, salt, and oil and knead until a smooth dough forms. Cover with a cloth and let rise at room temperature for about an hour. In the meantime, heat the water with the honey and keep it at around 95°C (simmer). Preheat the oven to 180°C fan/convection oven. Knead the dough again with a little flour and divide it into 8 portions. Flatten the balls and, using a floured wooden spoon handle, make a hole in the center. Then, using circular movements, enlarge the hole to about 4 cm in diameter. Place the dough balls individually in the hot honey water for 30 seconds on each side. Remove with a slotted spoon and place on a paper towel to drain. Place four bagels on each baking sheet, leaving enough space between them, brush with beaten egg yolk, and sprinkle with seeds, if desired. Bake the bagels at 180 °C for about 16 – 20 minutes until the desired degree of browning is reached.