Whole-wheat pretzel bagels

Ingredients for 1 servings:

• 400 g wheat flour type 405
• 400 g whole wheat flour
• 1 tbsp sugar
• 250 ml lukewarm water for the dough
• 1 cube of fresh yeast
• 4 eggs, fresh
• 1 tbsp salt
• 1 liter of water for the lye
• 3 tbsp baking soda
• 1 tbsp honey
• possibly salt, coarse , or seeds for sprinkling

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 35 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours

In a large bowl, mix a few tablespoons of flour and the sugar with the lukewarm water until no lumps remain. Crumble in the yeast, cover, and let stand for 20 minutes. Once foamy bubbles have formed, add the eggs, the remaining flour, and the salt, and knead into a dough. Experience has shown that this works best with your hands. The consistency should be similar to classic pizza dough. Add more flour or water if necessary. When the dough is smooth and pliable, cover and place it in a warm place and let it rise for one hour. Once it has doubled in size, knead the dough thoroughly again and divide it into 16 equal pieces. Shape the dough pieces into even-sized bagels and place them on two baking sheets, leaving enough space between them. Let the dough rise for another 15 minutes. Once the bagels have successfully expanded in size, bring the water for the lye to a simmer in a saucepan and stir in the baking soda and honey. Cook each bagel individually in the lye for one to two minutes and then return it to the baking sheet. Once all the bagels are cooked, sprinkle them with coarse salt grains if desired. Seeds are also suitable. Finally, bake the bagels in a preheated oven at 180°C (top/bottom heat) for 20 to 25 minutes, depending on your individual oven experience. Tips: The bagels taste best fresh from the oven, for example, topped with cream cheese and avocado or cheddar and tomato. But they are still delicious even after several days if you briefly cut them and put them in the toaster. The raw dough pieces can also be frozen and baked at any time. Note: I mix 50/50 white and whole wheat flour to create a fluffy pastry while incorporating whole grains. It is also possible to bake the bagels with only whole wheat flour, but they will then be less fluffy.