Ingredients
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
Shape
How it's done
Dough
Mix the flour, salt and yeast in a bowl. Add the beetroot juice and all the other ingredients up to and including the oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Shape
Divide the dough into 12 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 two baking trays lined with baking paper, cover and leave to rise for approx. 15 mins. Add the baking soda to the boiling salted water, cook the bagels in simmering salted water until they float to the surface. Remove with a slotted spoon, drain thoroughly and return to the baking paper, sprinkle with poppy seeds.
Bake
Approx. 15 mins. in an oven preheated to 200 °C (convection). Remove, leave to cool on a rack.
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