Carrot bagels

Carrot bagels

Total: 3 hr | Active: 1 hr
Nutritional value / piece: 221 kcal
, Fat: 10 g
, Carbohydrate: 24 g
, Protein: 7 g

Ingredients

20 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

500 g white flour
½ tbsp salt
¼ cube yeast (approx. 10 g), crumbled
3 dl carrot juice
1 egg white, beaten
1 tbsp liquid honey
40 g butter, soft

To shape

salted water boiling
1 egg yolk, thinned with 1 tbsp. milk
3 tbsp poppy seeds or sesame or sunflower seeds

Topping

200 g cream cheese
100 g peanut butter
100 g smoked salmon in slices (organic)
1 bunch radish, thinly sliced
½ cucumber, thinly sliced
1 avocado, cut into strips
30 g cress
½ bunch dill
250 g strawberries, quartered
1 banana, thinly sliced
2 kiwis, thinly sliced
2 tbsp unsalted, shelled pistachios, coarsely chopped
2 tbsp chocolate sprinkles
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How it's done

Dough

Mix the flour, salt and yeast in a bowl. Combine the carrot juice with all the other ingredients up to and including the butter, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

To shape

Place the dough on a lightly floured surface, do not knead any more, shape into a roll. Divide the dough into 20 portions and shape them into balls. Make a hole in the middle of each with a lightly floured wooden spoon handle. Allow the dough rings to form around the handle until an opening approx. 4 cm in diameter is created. Place the bagels on a baking tray lined with baking paper, cover and leave to rise for approx. 15 mins. Cook approx. 3 bagels at a time in just-boiling salted water for approx. 12 seconds. Remove with a slotted spoon, drain thoroughly and return to the baking paper. Coat bagels with a little egg yolk, poppy seeds, sesame or sunflower seeds.

To bake

Approx. 15 mins. in the centre of an oven preheated to 220°C. Remove from the oven, leave to cool on a cooling rack.

Topping

Cut the bagels in half crosswise, spread with cream cheese or peanut butter. Top bagels with the remaining ingredients as desired.

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