for 10 bagels
350 g PureSpelt white flour
150 g PureSpelt wholemeal flour
1 ½ tsp salt
50 g butter
Approx. 250 ml water
20 g yeast, crumbled
1 tsp honey
1 tsp lemon juice
Approx. 2 litres of water
1 egg yolk, whisked
Poppy seeds, sesame seeds or flax seeds for decoration
Ham, smoked salmon, onion, crème fraiche, horseradish mousse, herbs, lettuce, tomatoes, cucumber etc.
Mix together the flour and the salt. Melt the butter in a pan, then add the water and dissolve the yeast and the honey in the liquid. Add the liquid and the lemon juice to the flour and briefly knead to a smooth dough. Cover and let rise until it has doubled in size.
Press down the dough and briefly let rise again.
Cut the dough into 10 equal pieces and form each piece into a ball. Use the handle of a wooden spoon to make a hole in the middle and then turn the dough to form rings of 10-12 cm in diameter. Cover the rings and leave to rise for another 15 minutes.
Boil the water and briefly submerge the rings in batches into the hot water. Remove from the water and place the bagles on a baking paper lined baking tray. Brush the bagels with the whisked egg yolk and sprinkle with poppy seeds, sesame seeds or flaxseeds.
Bake the bagels for 15-20 minutes in the middle of an oven pre-heated to 200°C. Remove from the oven and place on a cooling rack. Cut the bagels and fill with the filling of your choice.
Fill the freshly baked bagels and eat immediately.
IG Dinkel, Judith Gmür-Stalder