Spelt bagels with pastrami

Spelt bagels with pastrami

Total: 3 hr 10 Min. | Active: 1 hr
Nutritional value / piece: 542 kcal
, Fat: 23 g
, Carbohydrate: 55 g
, Protein: 27 g


6 pieces


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


250g white flour
100g wholemeal spelt flour
100g five-grain flakes
50g sunflower seeds
1bag dry yeast (approx. 9 g)
1tsp salt
3dl water
1tbsp liquid honey

To shape

salted water, boiling
1 egg yolk
½tbsp water
1pinch salt
1pinch sugar
1tbsp five-grain flakes

To fill

clarified butter for frying
6 eggs
3tbsp mayonnaise
2tbsp mustard
200g pastrami sliced
3 gherkins, cut lengthwise into thin slices
35g onion sprouts
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How it's done


In a bowl, mix the flour with all the other ingredients up to and including the salt. Pour in the water, add the honey, knead into a soft, smooth dough using the dough hook on a food processor for approx. 5 mins. Cover and leave to rise at room temperature for approx. 1½ hrs.

To shape

Divide the dough into 6 pieces, shape into balls. Lightly flour the handle of a wooden spoon and make a hole in the centre of each. Allow the dough rings to form around the spoon handle until the opening measures approx. 4 cm in diameter. Place the bagels on a baking tray lined with baking paper, cover and leave to rise for approx. 15 mins. Cook the bagels in batches in simmering salted water for approx. 30 secs. Remove with a slotted spoon, drain thoroughly and return to the baking paper. Mix the egg yolk with the water, salt and sugar, coat the bagels with the mixture, sprinkle with the flakes.

To bake

Approx. 25 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool on a cooling rack.

To fill

Heat the clarified butter in a non-stick frying pan. Crack the eggs one at a time, slide carefully into the frying pan, then fry over a low heat until the egg yolks are covered with a layer of white. Carefully turn the fried eggs with a spatula, fry until golden. Cut the bagels in half crosswise. Combine the mayonnaise and mustard, spread over the bagel bases. Place the fried eggs, pastrami, gherkin and sprouts on top, cover with the top half of the bagel.

Good to know
Note: Use roast beef or Mostbröckli instead of pastrami.

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