sourdough bagels with sesame and poppy seeds
Today we have something very special for your Easter brunch table: delicious sourdough bagels with sesame and poppy seeds. The insider tip? Sourdough! It gives the bagels an extraordinary fluffiness and, thanks to its large number of microorganisms, is also great for your digestion.
Why sourdough?
You may be wondering why you should use sourdough. The answer is simple: taste and health. Sourdough bread has a distinctive, aromatic taste and is easier to digest than regular bread. During fermentation, lactic acid bacteria and yeasts break down gluten proteins and hard-to-digest components of the grain . The result is a digestible, nutritious baked good.
The advantages of our sourdough set
Our sourdough starter set offers an uncomplicated introduction to the world of sourdough. It already contains a high-quality sourdough starter, 1 Oleni Mason Jar 0.5 l , 1 x chalkboard paint lid, 1 x spatula, 1 rubber band, 1 thermometer sticker. Optionally, you can choose a proofing basket. A proofing basket is not just a simple bread mold, it also supports the dough resting and regulates the moisture, which leads to even fermentation. The proofing basket dusted with flour also prevents the dough from sticking, so your bread keeps its shape.
Recipe: Sourdough Bagels with Sesame and Poppy Seeds
Ingredients:
180 g active wheat sourdough starter
1 teaspoon of dry yeast
250 ml lukewarm water
2 teaspoons salt
1 tablespoon honey or sugar
600 g wheat flour (type 550 or 1050)
1 egg (for brushing)
sesame and poppy seeds for sprinkling
Preparation:
Preparing the bagel dough:
- In a large bowl, mix the active sourdough starter with the lukewarm water, dry yeast, salt and honey or sugar.
- Gradually add the wheat flour and knead everything into a firm dough. You can also use a food processor with a dough hook.
- Knead the dough vigorously on a lightly floured work surface for about 10-15 minutes until it is smooth and elastic.
Letting rise and shaping:
- Form the dough into a ball and place it in a lightly greased bowl
- Cover the bowl with a kitchen towel
- Let the dough rise at room temperature for about 1-2 hours until its volume has increased significantly.
- Place the risen dough on a floured work surface and divide it into 8-10 equal-sized pieces.
- Form each piece into a bagel by making a hole in the middle and gently shaping the dough. Place the bagels on a baking sheet lined with parchment paper.
Cooking and Baking:
- Bring a large pot of water to a boil and preheat the oven to 200°C.
- Add the bagels to the boiling water in batches and cook for about 1-2 minutes per side, until slightly puffed.
- Carefully remove the cooked bagels from the water with a slotted spoon and place them on a baking sheet.
- Beat the egg and brush it over the bagels. Then sprinkle generously with sesame seeds and poppy seeds.
- Bake the bagels in the preheated oven for about 20-25 minutes, until they are golden brown and have a crispy crust.
Enjoy:
- Remove the freshly baked bagels from the oven and let them cool on a wire rack.
- Serve with our creamy avocado spread
