Whole-wheat bagel

Ingredients for 1 servings:

• 200 g wheat flour plus some extra for dusting
• 80 g whole wheat flour
• 50 g spelt flour
• 50 g oat flakes
• 50 g soy flakes
• 1 ½ tsp dry yeast
• 1 tbsp raw cane sugar
• 1 ½ tsp salt
• 1 tsp sunflower seeds
• 1 tsp pumpkin seeds
• 1 tsp white sesame seeds
• 1 tsp black sesame seeds
• 1 tsp poppy seeds
• 1 tsp flaxseed
• 1 tsp chia seeds, basil seeds or other desired seeds, kernels, etc.
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 5 minutes

Combine the flours, soy and oat flakes, and dry yeast in a mixing bowl. Add the cane sugar, salt, and 350 milliliters of lukewarm water. Using the dough hook on a hand mixer/food processor, mix everything into an elastic dough for about ten minutes. If necessary, add a little more water, a tablespoon at a time, until the desired consistency is reached. Sprinkle the dough with a little flour, cover, and let it rise in a warm place for about 40 minutes. Divide the dough into eight portions and shape them into balls, then let it rest for another five minutes. Lightly dust the work surface with flour. Line a baking sheet with parchment paper. Use a floured finger to poke through the center of the dough balls and widen the hole using circular movements until it is about four centimeters large. Cover the dough pieces and let it rise for another 30 minutes. Fill a wide pot three-quarters full with water and bring it to a boil. Place two to three dough pieces at a time into the boiling water and let it stand for about 30 seconds until tender. Remove with a slotted spoon and let drain on a kitchen towel. Place the bagels on the baking sheet. Sprinkle with the desired kernels, seeds, etc., and press them down lightly. Place in a preheated oven at 220°C (top/bottom heat) (200°C fan-assisted oven) and bake for about 20 to 25 minutes. The calorie information refers to 1 bagel out of 8.