Chrissi's Dinkel Bagel

Ingredients for 12 servings:

• 250 g Flour (wholemeal spelled flour)
• 250 g flour (spelled flour 630)
• 15 g flour (malted barley flour)
• 15 g yeast, fresh
• 1 tsp honey
• 270 g water, lukewarm
• 10 g salt
• 1 tbsp oil (rapeseed oil)
• 3 tsp poppy seeds
• 3 tsp sesame seeds
• 2 liters of water
• 2 tbsp baking soda
• 1 tbsp cane sugar

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

WW-suitable / pure spelt

Mix the flours in a bowl with a whisk. This loosens the dough and saves you from sifting. Dissolve the yeast and honey in some of the lukewarm water, then pour it briskly onto the flour and stir in a little. Add the salt and oil, gradually adding the water. Knead for about 7 minutes until you have a smooth yeast dough. Add only enough water to make the dough pliable and non-sticky. This can vary greatly and always depends on the quality of the flour. Therefore, this is only an approximate amount. Add a little more water if necessary. When the dough pulls away from the sides of the bowl, it is ready. Cover with a clean cloth and set aside in a draft-free place at room temperature for 10 minutes. After the resting time, knead the dough thoroughly and shape it into a log. Use a knife to cut 12 equal-sized pieces from the log. Punch each piece down thoroughly, forming each into a ball. Place on a baking sheet lined with a cloth, leaving enough space between each piece. Be careful! The dough tends to stick to the bottom after cooking!!! Then cover with a second cloth and let it rise for 2 hours at room temperature. If you like, you can spray the dough pieces with a few spritzes of oil spray (without hydrogenated vegetable fats!). Please add points if necessary. After rising, boil approx. 2 liters of water in a large pot together with baking soda and cane sugar. Preheat oven to 200°C fan/convection oven. Place a heatproof bowl filled with water on the floor of the oven. Remove each piece of dough from the baking tray one at a time. Pierce each one in the middle with a wooden spoon and briefly circle the stem once. This creates the typical hole in the middle. Using a slotted spoon, lower the bagels into the boiling water in portions and cook for approx. 1 minute. Then drain slightly and place on a baking tray lined with baking paper. Immediately sprinkle with sesame or poppy seeds and bake for approx. 20 minutes until crispy. Place on a wire rack to cool. Total 36 P. / with 12 bagels per bagel 3 P.