Bagels

Ingredients for 12 servings:

• 400 g wheat flour, type 1050
• 1 cube of yeast, fresh
• 2 tbsp sugar
• 600 ml water, lukewarm
• 200 g spelt flour, wholemeal
• 200 g oat flakes, fine
• 2 tsp salt
• 1 egg yolk, for brushing
• 2 tsp milk
• e.g. sesame seeds, for sprinkling
• n. B. pumpkin seeds, for sprinkling

Instructions

Working time approx. 40 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 50 minutes

Using a dough hook, knead the yeast, sugar, water, both types of flour, oats, and salt into a smooth dough. Cover the dough and let it rise in a warm place for about 30 minutes. Then knead the dough again, shape it into a log, and divide it into 12 equal pieces. Roll the pieces into balls, poke a hole in the center with the handle of a wooden spoon, and expand it using circular movements. Place the bagels on a baking sheet lined with baking paper, cover, and let rise for 10-15 minutes. Preheat the oven to 200°C. Bring a pot of water to a boil, let the bagels stand for about 1 minute, turn them over after 30 seconds, remove them, let them drain, and place them back on baking sheets. Whisk the egg yolk and milk, brush the bagels, and sprinkle with sesame seeds and/or pumpkin seeds, if desired. Bake for 20-25 minutes, let cool, and top with as desired. Tip: Great for freezing!