Spelt bagels with buttermilk

Ingredients for 8 servings:

• 300 g buttermilk, warm
• 1 tbsp, heaped sugar, brown
• 80 g spelt flour type 1050
• 400 g spelt flour type 630
• 1 pack of yeast
• 50 g butter, soft
• 50 ml sugar syrup
• 1 tsp salt
• 1 egg yolk

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

Mix buttermilk, sugar, spelt flour type 1050, half of the spelt flour type 630, and half of the yeast into a dough and let it rise for 20 minutes. Add the second half of the spelt flour type 630 and knead until a moist dough forms. Let it rise for 90 minutes. Mix in the softened butter and the remaining yeast and knead everything into a pliable dough. Form 8 round rolls and press a hole in the center about the size of a 2-euro coin. Let it rise for another 10 minutes. Preheat the oven to 175°C (fan oven). Meanwhile, bring 1 liter of water, the sugar syrup, and salt to a boil in a deep pan or saucepan. Brush the risen bagels with the egg yolk and boil in the water for 10 seconds, basting them once or twice. Then place the bagels on a rack lined with baking paper and bake for 20 minutes at 175°C (fan oven). Allow to cool and then store in a lunch box or freezer bag.