Beetroot bagels with poppy seeds

Name: Beetroot bagels with poppy seeds
Prep time: 40 min
Total time: 160 min
Yield: 12
Ingredients: 500 g white flour; ½ cube yeast; 1 tbsp sodium bicarbonate; 3 tbsp blue poppy seeds; 3 tbsp liquid honey; 1 egg whites; 3 dl beetroot juice; 2 tbsp rapeseed oil; 1 tsp salt

bake Baking piquant

Total: 2 hr 40 min. | Active: 40 min.

vegetarian, lactose-free

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I ate my first bagel in style in New York – with lashings of cream cheese, of course ... yummy! I've created this colourful beetroot bagel to brighten up your plate. My tip: Halve the bagels and freeze in batches, toast in the toaster as required.

Recipe by:
Claudia - stylingqueen

Ingredients

for 12 pieces

Dough
500 g	white flour
1 tsp	salt
½ cube	yeast (approx. 20 g), crumbled
3 dl	beetroot juice
1	egg white, beaten
3 tbsp	liquid honey
2 tbsp	rapeseed oil

Shape
4 litre	salted water, boiling
1 tbsp	sodium bicarbonate
3 tbsp	blue poppy seeds

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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