for 10 bagels
350 g of PureSpelt white flour
150 g of PureSpelt wholemeal flour
1 ½ teaspoons of salt
50 g of butter
Approx. 2.5 dl of water
20 g of yeast, crumbled
1 teaspoon of honey
1 teaspoon of lemon juice
Approx. 2 litres of water
1 egg yolk, whisked
Poppy seeds, sesame seeds or linseeds for decoration
Filling according to taste
Ham, smoked salmon, onion rings, crème fraiche, horseradish mousse, herbs, salad, tomatoes, cucumber etc.
Mix together the flour and the salt. Melt the butter in a pan. Pour in 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 leave to rise to twice its volume.
Punch down the dough and again briefly allow to rise.
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 of the ball and then by turning the dough, form rings of 10-12 cm diameter. Cover the rings and leave to rise for another 15 minutes.
Boil the water and briefly submerge the rings in portions into the hot water. Remove from the water and place the rings on a baking paper lined baking tray. Brush the bagels with the whisked egg yolk and sprinkle with poppy seeds, sesame seeds or linseeds.
Bake the bagels for 15-20 minutes in the middle of an oven pre-heated to 200°C. Remove from the oven and allow to cool on a grid. Cut the bagels crosswise and fill with the filling of your choice.
Fill the freshly baked bagels and eat immediately.
IG Dinkel, Judith Gmür-Stalder