Ingredients
Scale
- 250 grams cooked red beetroot, pureed
- 500 grams strong white bread flour
- 7 grams active dry yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- 300 ml warm water
- 1 tablespoon olive oil
- 1 tablespoon poppy seeds
Instructions
- In a bowl, mix the yeast, sugar, and warm water. Let it sit for 5 minutes until foamy.
- Add the pureed beetroot and olive oil to the yeast mixture.
- In a large mixing bowl, combine the flour and salt.
- Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth.
- Place the dough in a greased bowl, cover, and let it rise for 1 hour.
- Preheat the oven to 220°C (428°F).
- Divide the dough into equal pieces and shape them into bagels.
- Boil a pot of water, and boil each bagel for 1-2 minutes on each side.
- Transfer the bagels to a baking tray and sprinkle with poppy seeds.
- Bake for 20-25 minutes until golden brown.
- Allow to cool before serving.
Notes
- For a sweeter bagel, consider adding honey to the dough mixture.
- Store bagels in an airtight container to keep them fresh.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bagel
- Calories: 200
- Sugar: 0.8g
- Sodium: 365mg
- Fat: 2.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg