John Myers
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Bagel with Quinoa Topping
The perfect bagel with quinoa topping recipe with a picture and simple step-by-step instructions.
For cooking
- 1,5 packet Dry yeast
- 1 tbsp Brown sugar
- 520 g Flour
- 2 teaspoon Salt
- 2 liter Water
- 90 g Honey
For the topping
- 2 tbsp Quinoa
- 2 tbsp Sesame
- 1 teaspoon Salt
- 1 tbsp Linseed
- 1 Pc. Egg
- Mix the water (lukewarm), the sugar and the yeast and let stand for 5 minutes. Put 500 grams of flour, 2 teaspoons of salt in a bowl and then knead with the yeast / water mixture. If you knead with a machine, ideally knead again by hand for 3 minutes, the dough will be better. Then cover the dough in a floured bowl with a damp cloth and let it rest for an hour in a warm place
- Knead the dough on a floured surface and divide it into twelve equal parts. Then shape them into balls and press them flat. Let rest covered for another 30 minutes.
Boil the bagels
- Bring the water to a boil and dissolve the honey in it. In the meantime, knead the bagel blanks again briefly, insert a hole in the middle with two fingers and let rest briefly for another 5 minutes. Cook three bagels on each side for one minute and then drain on a sieve.
- Preheat the oven to 220 degrees (top / bottom heat). Mix the seeds for the topping (of course you can also use all kinds of other things as a topping, depending on your mood) with the salt in a bowl. Whisk the egg and coat the bagels with it on both sides. If the topping is desired on both sides, place the bagels from both sides in the bowl with the topping, otherwise only with one side. Then place 6 bagels on a baking sheet (with baking paper) and bake for 20 minutes. Then let it cool down and enjoy.
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